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Ingredients
- 225g/8oz red mullet fillets, skinned and finely chopped
- 2 small tomatoes, finely chopped
- 2 green peppers, seeded and finely chopped
- 1 onion, finely chopped
- 1 fresh red chilli, finely chopped
- 150g/5oz fresh breadcrumbs
- 600ml/1pt coconut milk salt and freshly ground black pepper
- For the sauce
- 125ml/4fl oz tomato ketchup
- 1 teaspoon hot pepper sauce
- 1⁄4 teaspoon hot mustard
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Mix the red mullet with the tomatoes, peppers, onion and chilli. Stir in
the breadcrumbs and coconut milk. Season with salt and pepper. - Grease and line a 500g/1lb 2oz loaf tin, and add the mullet mixture.
Bake for 1–11⁄2 hours until set. - To make the sauce, mix together all the sauce ingredients until smooth
and creamy. - To serve, cut the loaf into slices and serve hot or cold, drizzled with
the sauce.
