AuthorksalmanEnjoy the best way of cooking Red Mullet Fish with Pepper Sauce (Sultan Ibrahim) on the stove. This pepper sauce can be used with many other dishes. It can be kept in the refrigerator before serving.
Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
With a sharp knife, slash the fish on both sides.
In a mixing bowl, combine the marinade ingredients and mix well.
Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.
In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
Add the pepper and cook for 5 more minutes, stirring occasionally.
Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
Add the lemon juice to the fish while hot to allow it to absorb the flavor.
Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
Place the fish on the sauce in the serving plate and garnish with lemon rings or slices.
Ingredients
Directions
Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
With a sharp knife, slash the fish on both sides.
In a mixing bowl, combine the marinade ingredients and mix well.
Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.
In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
Add the pepper and cook for 5 more minutes, stirring occasionally.
Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
Add the lemon juice to the fish while hot to allow it to absorb the flavor.
Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
Place the fish on the sauce in the serving plate and garnish with lemon rings or slices.