Red Mullet Fillet

SGD $25.50

Fillet Skin On, Boneless, 400gm/pack, 80-120g/pc, Frozen, Origin : Vietnam

Red Mullet is a beautiful fish with bright red scales cover its body and it has a plump, rounded body.
Not only is its skin very pretty, it’s also fantastically flavoursome with a high fat content.
Red mullet fillet can be pan fried quickly as to retain its marvellous moisture.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.

Red Mullet Fillet INFORMATION
Scientific name : Parupeneus heptacanthus a. o.
Fishing area : Caught in Central Western Pacific Ocean
Origin : Vietnam
Condition : Raw, Scaled, Skin on, Boneless, Quick-frozen
Fishing gear : Trawls

**Keep at -18 degree**
**To be heated before consumption**
**Do not refreeze after defrosting**

Best for

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How to Store

  • 400g/pack, 80-120g/fillet
  • Frozen Fish Fillet
  • Skin On
  • Boneless
  • Weight indicated is the minimum what you will receive

How To Defrost Frozen Red Mullet
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually.
This is the best way to preserve the fish’s flavor and texture.

Pan-fried red mullet with a basil, olive and shallot salad

3 tbsp vegetable oil
200g shallots, peeled but left whole
1 tbsp caster or granulated sugar
2 tbsp balsamic vinegar
1 small garlic clove, crushed
50g pitted black olives, halved
30g pine nuts, toasted
1 tbsp extra-virgin olive oil
8 red mullet fillets, skin on
Small handful fresh basil leaves

1. Heat 1 tbsp vegetable oil in a medium saucepan.
2. Add the shallots and brown all over.
3. Add the sugar, balsamic vinegar and garlic, and continue to cook for 10 minutes or until the shallots are soft.
4. Remove from the heat and stir through the olives, pine nuts, olive oil and season with coarsely ground black pepper.
5. Heat a large, non-stick frying pan with 1 tbsp vegetable oil.
6. Season 4 of the red mullet fillets, then add, skin-side down, to the hot oil and cook for 3-4 minutes, until the skin is crispy.
7. Turn over, cook for 1 minute then remove from the pan and repeat with the remaining 4 fillets.
8. Mix the basil leaves into the shallot salad, divide between serving plates and top with the fish fillets.


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