Red mullet with sautéed pak choi

Supper doesnt get much quicker than this oriental-style fish dish from Mark Sargeant, which can be easily halved to serve two
By Mark Sargeant
Red mullet with sautéed pak choi
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



1. Heat a splash of olive oil in a large frying pan. Lay the fish fillets in the pan, skin-sides down, then sauté for 5-6 minutes or until almost cooked. Turn over at the last minute then remove from the heat and leave to rest in the hot pan while you cook the pak choi.

2. Dip the pak choi halves very briefly in boiling water to wilt slightly. Remove and drain on kitchen paper. Place them in a hot frying pan or wok straight away, then tip in the garlic, ginger, soy and fish sauces. Toss for about 1 minute to combine, then place in the middle of each plate.

3. To serve: lay the mullet on top of the pak choi, skin-sides up and serve with rice and a garnish of chilli and spring onion.

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