An exotic dish perfect for dinner party, Mullet Polynesian-Style is easy to prepare and quite delicious. Serve on a bed of saffron rice and accompany with an orange salad.
1 X 4 lb. grey mullet, cleaned and filleted
1 teaspoon salt
1 teaspoon black pepper J-inch piece fresh root ginger, peeled and finely chopped
1 teaspoon garam masala
2 oz. plus
1 teaspoon butter
1 medium-sized onion, finely chopped
1 medium-sized pineapple, peeled, cored and thinly sliced or
1 lb. canned pineapple rings, drained
2 oz. flaked almonds
4 bananas, cut into
4 slices lengthways 2 oz. sesame seeds, blanched 2 oz. creamed coconut dissolved in 8 fl. oz. water
Preheat the oven to moderate 350 F (Gas Mark 4, 180=C). Sprinkle the mullet fillets with the salt, pepper, ginger and garam masala and set aside.
In a large saucepan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
Add the fillets to the pan and cook for 5 minutes on each side. Remove the pan from the heat and set aside.
Grease a large shallow baking dish with the remaining teaspoon of butter. Arrange half of the pineapple slices in the baking dish.
Place the fish fillqts, skin sides down, on top of the pineapple. Cover the fish with the onion and the remaining pineapple slices and sprinkle over the almonds. Arrange the banana slices on top and sprinkle over the sesame seeds. Pour over the dissolved coconut. Cover the dish and place it in the centre of the oven. Bake the fish for 20 minutes.
Uncover the dish and continue baking for a further 15 minutes, basting occa-sionally, or until the fish flakes easily when tested with a fork.
Remove the dish from the oven and serve immediately.