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Suggest a better description1 Cut half the cucumber into very thin slices and chop the remainder. Cut the fish in half and, using a sharp knife, cut one piece on an angle into very thin slices. 2 Arrange the fish slices in a single layer on a plate, squeeze over the lime and lemon juice, season, then allow to stand until the fish becomes opaque. 3 Cook two shallots in a small pan of boiling water for about 5-8 minutes, or until tender. Finely chop the remaining shallot and place in a mini food processor with the chopped chillies, lemon and lime zest, garlic and chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil and season. 4 Heat 1/2 tbsp olive oil in a wok, add the spinach and cook quickly to wilt down. Tip the cooked spinach into a colander and squeeze out excess liquid. 5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very well then carefully add to the pan and cook until golden brown on all sides. 6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl then beat in enough water to make a batter. 7 Stir in the chopped coriander. Dip the remaining piece of fish in batter, coat then deep fry until cooked through, crisp and golden. Drain on kitchen paper. 8 Add the spinach to the beaten egg with grated nutmeg and mix together. Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture and flatten down then cook over a low heat until set. Turn the spinach cake over and cook the other side. Turn the cooked cake out and cut into wedges. 9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over 1 tbsp olive oil, season, then decorate with chopped chives. 10 Serve the deep fried fish on another plate with the spinach cake, shallots and cucumber relish. Per serving: 395 Calories (kcal); 40g Total Fat; (88% calories from fat); 4g Protein; 7g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 2 servings | ||
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Calories: 364 | ||
Calories from Fat: 83 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 777.1mg | 27 % | |
Potassium 581.4mg | 15 % | |
Total Carbohydrate 61.2g | 18 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 58.2g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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