6 red mullet or Jamaica red tilapia (ask your fishmonger to descale and remove heads, bones and fins, keeping fish whole)
6Tbsp. pickled ginger, drained
½ cucumber, cut into fine matchsticks
200g (7oz) mouli, cut into fine matchsticks
4Tbsp. rice vinegar
pinch of sugar
1 sheet of nori (seaweed)
3Tbsp. vegetable oil
225g (8oz) sushi rice
Wasabi paste
Directions
Step 1
Put sukiyaki, mirin, sake and garlic into a large shallow dish. Open up fish and put flesh-side down on a chopping board, press down to flatten, then score diagonal lines in the skin using a very sharp knife. Add fish to the marinade, cover and chill for 10min. Mix pickled ginger, cucumber and mouli with the rice vinegar and sugar. Put nori on a baking sheet and brush with vegetable oil. Cook under a preheated grill for 2min until crisp and brown, then cut into six triangles with scissors. Cook rice in 325ml (11fl oz) water for 10min. Heat remaining oil in two large pans; fry fish skin-side down for 5min without turning. Top with ginger salad and nori, and serve with a knob of wasabi paste and a bowl of rice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
