Grilled Mullet
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| Servings | Prep Time |
| 4people | 1hour |
| Cook Time |
| 40 minutes |
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Grilled Mullet
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Ingredients
- 1kg Mullet fish, cleaned
- 30g minced garlic
- 30g Lemon Juice
- 15g Vegetable oil
- 2g Cumin Powder
- 1g salt
- 1/2g black pepper
- Bran coating:
- 150g Bran
- 1g chilli
- 1g Cumin
- 1g salt
- 1/2g black pepper
Units:
Instructions
- Light up a charcoal grill
- Prepare the marinade by mixing up all ingredients together, rub all over the mullet from inside out. Leave it to marinade for one hour.
- Prepare the Bran coating by mixing its ingredients together, spread it all over the mullet and shake off any access.
- Grill the mullet till its cooked, sprinkle salt, pepper and lemon juice then serve hot.
Place: Port Said, Egypt
| Recipe’s Personal Background | How did you learn this recipe? | This recipe is made in most Egyptian homes. |
| Is there some memory/historical event connected to this recipe? | This fish is caught during the spring and summer seasons, popular since Pharonic times on temples reliefs you can find it being cooked in their outings. Since then it has become popular in picnics and outdoor activities to cook and serve this dish | |
| Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | It is a tradition in families to barbeque the mullet and serves it on the beaches. It is also served in restaurants to all strata’s of society | |
| Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | _ |
| Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | _ | |
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? | _ | |
| Season (season this food is linked to) | Spring ans Summer |
Nutrition Facts
Vitamin A 8.8 %
Vitamin B-12 10.4 %
Vitamin B-6 91.1 %
Vitamin C 15.2 %
Vitamin D 0.0 %
Vitamin E 13.9 %
Calcium 12.7 %
Copper 38.0 %
Folate 14.0 %
Iron 45.4 %
Magnesium 79.3 %
Manganese 226.4 %
Niacin 104.8 %
Pantothenic Acid 30.7 %
Phosphorus 100.6 %
Riboflavin 28.2 %
Selenium 210.3 %
Thiamin 31.3 %
Zinc 33.7 %
