Brazilian recipe
Flame-Grilled Mullet (Peixe assado na brasa e)
Experience an authentic Brazilian classic: whole mullet grilled over open coals for a smoky flavor and perfectly crisp skin.
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Ingredients
1 mullet (approx. 1.5kg), scaled but kept whole
1 bunch fresh parsley and spring onions
1 bunch fresh coriander (cilantro)
4 lemons
1 medium onion
Fine salt to taste
1 tablespoon extra virgin olive oil
1 bunch fresh parsley and spring onions
1 bunch fresh coriander (cilantro)
4 lemons
1 medium onion
Fine salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh mullet can be sourced from local fishmongers or the fresh seafood counter at supermarkets like Woolworths or Pick n Pay. Herbs and produce are readily available in the fresh fruit and vegetable aisles. If mullet is unavailable, a firm, oily white fish makes an excellent substitute.
Preparation method
- Clean the fish by removing the viscera, ensuring the scales remain intact.
- Rinse the fish thoroughly with water and lemon juice.
- Season the cavity of the fish generously with salt.
- Finely chop the onion, a portion of the coriander, and a portion of the parsley and spring onion mix.
- Combine the chopped herbs and onion with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish with the prepared herb mixture.
- Secure the belly by stitching or using skewers to ensure the filling stays inside during cooking.
- Grill the fish over hot coals, turning carefully, until the scales are golden brown and crispy.
- Serve the grilled fish hot alongside a portion of plain white rice.
Observations
Grilled fish, particularly mullet (tainha), is a beloved staple in Brazilian coastal cooking. Its enduring popularity stems from the distinctive smokiness imparted by the glowing embers and the straightforward nature of the preparation. This dish is the perfect centerpiece for family gatherings and weekend braais, where the aroma of fresh, charcoal-grilled fish defines the experience. Preparing mullet over the coals is a time-honored way to honor fresh ingredients and the tradition of open-air cooking.
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