- 2 garlic cloves
- 1 green chilli, halved and deseeded
- 1 red chilli
- 2 tsp cumin seeds
- zest and juice of 1 lemon
- 4 tbsp olive oil
- 4 small red mullet fillets (about 150g) or 2 large whole mullet
- 150ml thick yoghurt
- 1 tbsp chilli sauce
- salt and ground black pepper
Taken from the Comptoir Libanais Express cookbook.
Put the garlic cloves on a board, place a large sharp knife on top and press down with the heel of your hand to crush. Peel away the skin.
Finely chop the chillies with the garlic on the board until they’re minced, adding the cumin seeds for the last few chops.
Scrape all the paste off the board and into a shallow dish.
Add the lemon zest and juice, then stir in the oil and season well.
Brush all over the fish.
Heat the grill until hot.
If using fillets, grill the fish for 4-5 minutes skin-side down until cooked through.
If using whole fish you’ll need to flip them and cook the other side.
To check the fish is cooked, insert a sharp knife into the middle of the fish — the flesh should come away from the skin easily.
Whisk the yoghurt in a bowl with 1-2 tablespoons of cold water until smooth, then swirl in the chilli sauce and serve with the fish.