Brazilian recipe
Simple Charcoal-Grilled Mullet (Peixe assado na brasa)
A traditional dish featuring fresh mullet grilled over embers. Enjoy authentic, smoky flavors with this straightforward and impressive method for cooking whole fish outdoors.
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Ingredients
1 whole mullet (tainha), approx. 1.5 kg
1 bunch of fresh parsley and spring onions
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh parsley and spring onions
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can source fresh whole mullet and herbs from local fish markets and produce stalls at the Serekunda or Banjul markets. If you cannot find fresh mullet, any firm, oily whole fish that holds up well to high heat is an excellent substitute.
Preparation method
- Open the fish along the belly and carefully remove the entrails, ensuring the scales remain entirely intact.
- Rinse the fish thoroughly with water and a splash of lemon juice.
- Season the inner cavity of the fish with sea salt to taste.
- Finely chop the onion, half of the coriander, and half of the parsley and spring onions.
- Combine the chopped aromatics in a bowl with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish evenly with the prepared herb and onion mixture.
- Secure the belly of the fish closed using kitchen twine or skewers to hold the stuffing in place.
- Place the fish over medium-hot charcoal embers, turning occasionally, until the scales are deeply golden and crisp.
- Serve the finished grilled fish immediately alongside a portion of white rice.
Observations
Charcoal-grilled fish, particularly mullet (tainha), stands as a staple in Brazilian outdoor cooking. Its popularity stems from the distinctive smoky flavor imparted by the glowing embers and the uncomplicated preparation process. It is a quintessential dish for family gatherings and weekend leisure, where the enticing aroma of fire-roasted fish brings everyone together. Preparing tainha over the coals is a celebration of fresh, high-quality ingredients and the enduring art of open-fire cooking.
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