Red Mullet With Sweet Chilli Sauce – Gordon Ramsay

It is always great to be adventurous in cooking. Experimenting with different ingredients create an exciting new dish which you can serve to your family. Let our red mullet with sweet chili sauce recipe excite your palate with amazing flavors and textures. Instead of simply pan-searing red mullet fillets, they are crusted with crunchy peanuts, which has been crushed with salt, and chili flakes. The dish is then finished with a fresh sweet-chili sauce bursting with flavors. This dish is perfect with hot steaming rice or sautéed veggies.


This recipe takes about 20 minutes to make. Serves 4.

• 4 red mullet fillets, descaled
• 2 tbsp olive oil
• ½ lime

Sweet-Chili Sauce:
• 1 red chili, chopped
• 2 cloves garlic, thinly sliced
• 1 tsp coarse salt
• 1 tsp sugar
• 2 tbsp fish sauce
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• 3 spring onions, chopped
• a handful of coriander leaves, chopped
• juice of 1/2 lime

• 1 cup of skinned peanuts
• 1 tsp coarse salt
• 1 tsp dried chili flakes
• 1 tbsp of chopped coriander leaves
• 2 eggs
• 1 tsp fish sauce


To make the sauce, put chili, garlic, salt, and sugar in a mortar.
Pound the mixture well using a pestle until the chili and garlic are pureed.
Add fish sauce, white wine vinegar, and olive oil, then mix well with a spoon.
Add spring onions, coriander leaves, and lime juice, then mix well.
Transfer the sweet-chili sauce to a small bowl and set aside.

To make the crust, put peanuts, salt, and chili flakes in a mortar.
Pound using a pestle just until the peanuts are coarsely ground.
Add chopped coriander leaves and mix well.
Beat eggs with fish sauce in a small bowl.

Dip fish fillets in the egg mixture, then coat them well with the crushed peanut mixture.
Heat 1 tbsp olive oil in a pan over medium-high heat.
Arrange the fish fillets, skin-side down and cook to 2 to 3 minutes.
Drizzle another tbsp of olive oil around the pan.
Turn the fish fillets and cook the other side for another 1 to 2 minutes.
Turn the heat off and squeeze lime on top of each fish fillet.
Arrange the cooked fish fillets on a serving platter.
Spoon sweet-chili sauce on top of each fillet.

Ideas And Tips:

The best substitute for red mullet is red snapper but, you can also use sea bass, salmon, trout tilapia, flounder, cod, bream, sole, perch or catfish.

Aside from peanuts, you can use walnuts, macadamia nuts, almonds, pili nuts, pine nuts or cashew nuts.

If you have a nut allergy, you can use cornflakes or panko crumbs for the crust.

Red Mullet With Sweet Chilli Sauce - Gordon Ramsay
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Rigatoni All’Ortolana – Vegetarian Pasta Recipe

Pasta all’ortolana is a vibrant Italian vegetarian dish. The Italian word ortolana means a grower of fruits and vegetables thus; the base concept of creating the pasta sauce is using a variety of fresh vegetables. This recipe shows you how easy it is to make an authentic rigatoni all’ortolana. It all starts with the sofrritto made with finely chopped onions, celery, garlic, and carrots cooked in extra virgin olive oil until soft and fragrant. This is an essential foundation, which adds flavor, richness, and complexity to the dish. The rest of the vegetables are then added and slowly simmered in a tomato-based sauce to finish the rich flavorful sauce. The sauce is then mixed well with the cooked rigatoni to let the pasta absorb all the wonderful flavors of the sauce. Searching for a delectable vegetarian meal idea can truly be draining but this simple hearty pasta dish will surely fit the bill.


• 1 tbsp extra virgin olive oil
• ¼ onion, chopped finely
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped
• 1 carrot, finely chopped
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 red capsicum, julienned
• ½ cup of water
• ½ tsp rock salt
• 1 28-oz can of crushed tomatoes
• 500 grams of rigatoni
• 10 fresh basil leaves
• ½ tsp rock salt
• grated Parmesan cheese


This recipe takes about 45 minutes to make. Serves 4.

Heat extra virgin olive oil in a large saucepan over medium heat.
Sauté onion, celery, garlic, and carrot for 5 minutes.
Add eggplant, zucchini, and capsicum, then mix well.
Cover the pan with a lid and allow vegetables to cook for 10 minutes.
Take the lid off, then add water.
Coven the pan again with the lid, then simmer for 15 to 20 more minutes.
Take the lid off, then stir in salt and crushed tomatoes.
Mix well, then add basil leaves and salt.
Allow the sauce to reduce while you cook the rigatoni according to packet instructions.
Give the sauce a final stir, then turn the heat off.
Mix the rigatoni and sauce in a large pot until the sauce coats every piece of rigatoni.
Transfer to serving plates, top off with grated Parmesan cheese, and serve.

Ideas And Tips:

Aside from rigatoni, you can use penne, farfalle, conchiglie, fusilli, gemelli, tortiglioni, canneroni or ziti.

Rigatoni All'Ortolana - Vegetarian Pasta Recipe
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Indian Stuffed Bell Peppers – Vegan / Vegetarian Recipe

Thank heavens for stuffed foods! The creative geniuses of stuffing food into another have made one dish twice as delicious. Whether sweet or savory, the mixture of textures and flavors makes every bite more fun and exciting. Stuffed foods also have a unique and appealing presentation with one food serving as the vessel for the other ingredients.

Let us show you a simple and easy-to-make vegan stuffed food that will surely be the hit dish at your dinner table: Indian stuffed bell peppers. Vibrant fresh bell peppers, stuffed with a flavorful mashed potato filling, then pan-fried until lightly charred on the outside. These stuffed bell peppers are great to serve at parties or bring to picnics as well.


• 6 potatoes, boiled and peeled
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 green chili, chopped
• ¼ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp amchur (mango powder)
• a handful of chopped fresh coriander leaves
• 4 bell peppers, cored and seeded
• 2 tbsp oil


This recipe takes about 45 minutes to make. Serves 4.

Mash boiled potatoes in a bowl and set aside
Heat oil in a non-stick pan over low heat.
Fry the cumin seeds for 3 minutes.
Add onions and sauté for 2 minutes.
Add garlic and green chili and sauté for 1 minute.
Add chili powder and turmeric powder and stir-fry for 1 minute.
Stir in mashed potatoes and cook for 2 minutes.
Add garam masala, amchur powder, and coriander leaves.
Mix well, then turn the heat off.
Stuff the bell peppers with the potato mixture.
Heat oil in a non-stick pan over low heat.
Arrange the stuffed bell peppers in the pan, then cover the pan with a lid.
Cook the bell pepper for a total of 20 to 25 minutes, turning the sides every 5 minutes to allow even cooking.
Finally, fry topside down until lightly browned.
Transfer the fried stuffed bell pepper to a platter and serve.

Ideas And Tips:

Aside from bell peppers, you can also use tomatoes, zucchini, eggplant, tofu, squash blossoms or mushrooms.

Aside from mashed potatoes, you can also use cauliflower, sweet potatoes, butternut squash, cassava or turnips.

You can also bake the stuffed bell peppers in the oven at 450°F for 15 minutes.

You can also simmer the stuffed bell peppers in marinara sauce or tomato sauce for 20 minutes. If using the oven, bake at 375°F for 15 to 20 minutes.

Indian Stuffed Bell Peppers - Vegan Vegetarian Recipe
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