Scarlet head chef Tom Hunter heads over to the Great Cornish Food Festival in Truro tomorrow (Friday, 26th September) to demo his recipe for pan-fried silver mullet with stir-fried crab, chilli, ginger and spring onion.
If you’re local to Cornwall, make sure you make it to Lemon Quay for the festival, which is the biggest celebration anywhere dedicated entirely to Cornish food and drink. What’s more, the festival is FREE.
Tom will be in the Chef’s Theatre from 3.30pm, but if you can’t make it, here’s the recipe to whet your appetite.
Pan-Fried Silver Mullet with Stir-Fried Crab, Chilli, Ginger & Spring Onion
- 1 whole silver mullet 1-2 kilo fish, filleted
- 1 carrot
- 1 spring onion
- 1 head pack choi
- 250g fresh, hand-picked white crab
For the sauce:
- 200mls sweetened rice wine (mirin)
- 50mls light soy sauce
- 1 knob fresh ginger
- 4 spring onions
- 1 tsp sesame oil
- 2 red chillis
- Pour the mirin into a saucepan. Bring up to the boil, then simmer until reduced to about half its original volume. Decant into a bowl and allow to cool completely.
- Add the remaining six ingredients and stir together (soy sauce, ginger, spring onions, garlic, sesame oil, red chillies). Set aside.
- Slice all the vegetables into strips of a similar size and set aside.
- Portion the mullet into four and heat a non-stick frying pan to a medium high heat. Pan fry the mullet, skin side down for about three minutes. The skin should be golden and crisp when you turn it over. Lower the heat and continue to cook for a further one to two minutes.