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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