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Marinated red mullet with okra and pea fritters and fried plantain
Fruit and vegetables
40g/1½oz
okra
, sliced
10g/⅓oz
red onion
, finely chopped
1 tbsp roughly chopped flatleaf
parsley
pinch finely chopped
garlic
3
lemons
, juice only
1
orange
, juice only
30g/1oz
carrots
, thinly sliced
1 green or yellow
plantain
, peeled and sliced
40g/1½oz micro
coriander
40g/1½oz micro red
basil
40g/1½oz baby
watercress
40g/1½oz
nasturtium
leaves
40g/1½oz
nasturtium
flowers
20g/¾oz
okra
, thinly sliced
¼ red
chilli
(optional)
¼ green
chilli
(optional)
1
lemon
, cut into wedges
Tins, packets and jars
40g/1½oz
plain flour
, sieved
Cooking ingredients
pinch ground
cumin
¼ tsp
baking powder
vegetable oil
, for shallow frying
salt and freshly ground
black pepper
100ml/3½fl oz
vegetable oil
, plus extra for shallow frying
100ml/3½fl oz
olive oil
¼ tsp
coriander seeds
, crushed
pinch
saffron
strands
vegetable oil
, for deep-frying
2 tbsp
olive oil
Dairy, eggs and chilled
1 free-range
egg
, beaten
2 tbsp whole
milk
165g/6oz Greek-style plain
yoghurt
Meat, fish and poultry
4 small
red mullet
fillets, scaled and pin-boned
Other
25g/1oz frozen
peas
, chopped
2 tbsp crème fraiche
pinch sugar
Back to recipe
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