Steamed grey mullet with crispy shrimps

This oriental-inspired recipe from James Nathan makes a simple but impressive fish main course
By James Nathan
Steamed grey mullet with crispy shrimps
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 grey mullet fillets
  • 1 x 4cm piece fresh ginger, peeled and finely chopped
  • 2 heads pak choi
  • 2 tbsp flour
  • sprinkle chinese five spice
  • 2 tbsp peeled brown shrimps
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 4 spring onions, cut into batons


1. Season the fish with salt and freshly ground black pepper and sprinkle with the chopped fresh ginger.

2. Place the fish into a steamer and cover with a tight-fitting lid. Sit the steamer over a pan of boiling water and cook for 2-3 minutes, then add the pak choi and cook for a further 3-4 minutes, or until the fish is cooked through and the pak choi is tender.

3. Meanwhile, season the flour with salt, freshly ground black pepper and the five spice powder. Heat 2-3cm of vegetable oil in a wok or deep, heavy-based pan over a high heat. Dust the brown shrimps in the seasoned flour, shaking off any excess, then fry in the oil for 1-2 minutes, or until golden-brown and crisp. Drain on kitchen paper.

4. Whisk together the soy sauce and sesame oil to make a dressing.

5. To serve, arrange the pak choi on plates and lay the fish fillets on top. Scatter over the fried shrimps and spring onions, then drizzle over the dressing.

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