Red Mullet with Ginger and Oranges
4 servings
40 minutes
Barabulka with ginger and oranges is a vibrant combination of spicy and citrus notes, embodying the sophistication of Mediterranean cuisine. The fish acquires a crispy golden crust thanks to peanut oil, while the orange sauce with coriander and star anise fills the dish with warm Eastern tones. Ginger adds a fresh sharpness, perfectly balancing the sweetness of the citrus. This recipe not only delights the taste but also evokes memories of warm sea evenings where the aromas of spices mingle with salty breezes. Such a dish is perfect for a romantic dinner or festive gathering, impressing guests with its refined flavor combination and elegant presentation.
1
Clean the fish, leaving the head and tail, wash it in cold running water, and dry it.
2
In a small thick-bottomed pan, lightly roast coriander seeds over moderate heat. When they darken, pour them onto a cutting board and roughly crush with the flat side of a knife.
- Coriander seeds: 0.3 teaspoon
3
Juice 1-2 oranges (about 2/3 cup), pour into a small heavy-bottomed pot, and simmer over medium heat for about 12-15 minutes, until the liquid reduces to about 1/4 cup.
- Oranges: 3 pieces
4
Pour the juice into a small bowl and mix with olive oil. Add coriander seeds and 2 star anise to the mixture.
- Olive oil: 2 tablespoons
- Coriander seeds: 0.3 teaspoon
- Star anise: 2 pieces
5
Peel 1 orange, separate it into segments, and remove the white membranes.
- Oranges: 3 pieces
6
Cut a small piece of ginger root (about 4 cm) into matchstick-sized strips. Place the ginger in a small pan, cover with a little cold water just to submerge the ginger, and bring to a boil. Boil for 2 minutes after boiling, then drain the water and let the ginger cool.
- Ginger root: 1 piece
7
Heat peanut butter (natural, not butter) in a pan over medium heat until it starts to bubble and sizzle.
- Peanut oil: 1.3 glass
8
Sprinkle the mullet with salt (about 1/8 teaspoon per fish), place in boiling peanut oil, and fry on both sides (a total of 4-8 minutes depending on the size of the fish).
- Salt: to taste
- Red mullet: 2 pieces
9
Serve the fried mullet with peeled orange slices, boiled ginger, cilantro sprigs, and previously prepared orange sauce. Sprinkle with sea salt on top.
- Oranges: 3 pieces
- Ginger root: 1 piece
- Cilantro: 0.3 bunch
- Sea salt: to taste
