Red mullet & coconut loaf







Cook Time

90-95 Min


  • 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 1–1 1⁄2 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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