Home Seafood Red mullet & coconut loaf

Red mullet & coconut loaf

by Christina Julia

Red mullet & coconut loaf

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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.

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