Red Mullet with Sweet Chilli Sauce Recipe – Asian Special
Red mullet with sweet chilli sauce blends delicate, flavorful fish with a vibrant mix of Asian-inspired sweetness and spice. The red mullet offers tender flesh that cooks quickly, while garlic, grated ginger, rice vinegar, and sweet chilli sauce come together to create a glossy, tangy glaze that complements the fish. With just about 25 minutes total, this dish makes an elegant yet quick main course—ideal for those nights when you want something special without hours in the kitchen. Serve with steamed rice and fresh lime wedges for balance and freshness.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Red Mullet with Sweet Chilli Sauce Ingredients:
- 4 red mullet fillets (about 150-200g each)
- 2 tbsp vegetable oil (or olive oil)
- 1/2 cup sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or white wine vinegar)
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 1 tsp sugar (optional, for extra sweetness)
- Fresh coriander (for garnish)
- 1 lime (cut into wedges, for serving)
How to make Red Mullet with Sweet Chilli Sauce:
Prep the Ingredients: Rinse the red mullet fillets and pat them dry with paper towels. Season lightly with salt and pepper.
Mince the garlic and grate the ginger.
If using sugar, mix it into the sweet chilli sauce to taste.
Make the Sweet Chilli Sauce Mixture: In a small bowl, combine the sweet chilli sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Stir well to combine.
Cook the Fish: Heat the vegetable oil in a non-stick pan over medium heat.
Add the red mullet fillets, skin-side down if applicable. Cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork.
Add the Sauce: Reduce the heat to low. Pour the sweet chilli sauce mixture over the cooked fillets.
Let the sauce simmer for 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Serve: Transfer the fillets to serving plates. Spoon extra sauce from the pan over the fish.
Garnish with fresh coriander and serve with lime wedges on the side.
Recipe Notes:
Always use fresh red mullet fillets; fresh fish ensures firm texture and clean flavor.
Adjust the sauce balance: if sweetness dominates, increase vinegar; if it’s too tangy, add a bit more sweet chilli or sugar.
Cooking time matters – cook skin-side down first to get a crisp finish, then flip gently to avoid breaking the fillet.
Simmer sauce only briefly after adding to fish so it thickens slightly but doesn’t burn or become overly sticky.
Garnish with fresh coriander and lime wedges right before serving to boost aroma and freshness.
