RED MULLET w/ORANGE & GINGER

By BobD

Ingredients

• 2 SERVINGS
• While red mullet is Marco Pierre White's first choice for this dish, any small, whole, firm-textured fish will work well.
• 1/4 teaspoon coriander seeds
• 3 navel oranges, at room temperature
• 2 tablespoons extra-virgin olive oil
• 2 whole star anise
• 1 (2-inch) piece peeled ginger, cut into fine matchsticks
• 1 1/4 cups peanut oil
• 2 (8- to 12-oz) whole red mullet, cleaned, with head and tail intact
• Sea salt for sprinkling
• GARNISH: cilantro sprigs

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Toast coriander in a dry small heavy skillet over medium heat, shaking skillet occasionally, until fragrant and a shade darker.

Transfer to a cutting board and coarsely crush with side of a large knife.

Juice enough oranges (1 to 2) to get 2/3 cup juice.

Boil juice in a small heavy saucepan, stirring occasionally, until slightly syrupy and reduced to about 1/4 cup, 12 to 15 minutes.

Transfer to a bowl and stir in olive oil, star anise, and crushed coriander.

Meanwhile, cut peel and all white pith from remaining orange with a sharp paring knife, then cut segments free from membranes.

Put ginger in a small skillet with enough cold water to cover. Bring to a boil and boil 2 minutes, then drain.

Heat peanut oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers.

Meanwhile, pat fish dry and sprinkle with 1/4 teaspoon salt (total), then fry, turning once, until golden-brown and just cooked through, 4 to 8 minutes total (depending on size of fish).

Serve topped with orange segments and ginger, drizzled with orange sauce, and sprinkled with sea salt.