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    • Smoked Mullet with Thai Basil-Ginger Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    01-Feb
    Smoked Mullet with Thai Basil-Ginger Sauce is a delicious and flavorful dish that is sure to tantalize your taste buds. This dish is packed with fresh, aromatic flavours and is easy to prepare. The smoked mullet is the star of the show, with a smoky flavor that is complemented by the sweet and spicy Thai Basil-Ginger Sauce. This dish is a great way to impress your guests or enjoy a delicious meal.  
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    Ingredients

    • 1 large mullet, gutted, scaled, and filleted
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup Thai basil, chopped
    • 1 tablespoon fresh ginger, grated
    • 1/4 cup soy sauce
    • 2 tablespoons honey
    • 2 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 teaspoon red chili flakes (optional)

    Method

    • Smoked Mullet with Thai Basil-Ginger Sauce: Step-by-Step Method
    • Preheat your smoker or prepare a charcoal grill for indirect, low-temperature smoking (target 110–120°C/225–250°F).
    • Pat the mullet fillets dry with paper towels.
    • In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
    • Evenly brush the mullet fillets with the olive oil spice mixture on both sides.
    • If possible, let the seasoned mullet fillets rest for 10–15 minutes at room temperature.
    • While the mullet rests, chop Thai basil and grate the fresh ginger.
    • In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, lime juice, grated ginger, and red chili flakes (if using) to make the sauce.
    • Fold in the chopped Thai basil into the sauce just before serving.
    • Place the seasoned mullet fillets in the preheated smoker or on the grill away from direct heat.
    • Smoke the mullet gently until opaque and the flesh flakes easily with a fork, about 30–40 minutes depending on thickness.
    • While the fish smokes, periodically stir the sauce to help flavors meld.
    • Once cooked, let the smoked mullet rest for 2–3 minutes for juices to redistribute.
    • Serve the smoked mullet fillets on a platter, spoon over Thai basil-ginger sauce, or offer sauce on the side.
    • Garnish with additional Thai basil leaves and a wedge of lime if desired.
    • Suggest pairing with steamed jasmine rice or a crisp salad for a complete meal.
    • For optimal plating: fan mullet pieces neatly, drizzle sauce lightly for color contrast, and finish with fresh basil on top.