Red mullet is ideal for this.


4 x 175 g (6 oz) red mullet, filleted

1 red chilli, very finely chopped

15 g (1/2 oz) fresh root ginger, very finely chopped

2 garlic cloves, very finely chopped

10 spring onions, finely chopped

100 ml (4 fl oz) mixed lemon and lime juice

100 ml (4 fl oz) olive oil

100 ml (4 fl oz) coconut milk



Place the mullet on a non-metallic plate. Combine all the other ingredients, sprinkle liberally waith salt, and put into the fridge for 2 - 3 hours until the fish has ‘cooked’ in the marinade.


Serves 4.


country : Madagascar

course : fish dish


source : Floyd on Africa / Keith Floyd