Mullet and Coconut Salad with a Collagen Boost
Ministry of Maritime Affairs & Fisheries ★ Collagen-Rich Mullet and Coconut Salad!
Packed with collagen and low in calories! If you’re thinking about your diet and skin, this Mullet and Coconut Salad is for you! A recipe from ‘All Recipes of the World’ by ‘10000recipe’.
Essential Ingredients
- 150g Mullet fillet
- 3 Tbsp Lemon juice
- 2 Ripe tomatoes
- 1/4 Onion
- 1 Cucumber
- 1 Green bell pepper
- A little fresh Parsley
- A pinch of Salt
- A pinch of Pepper
- 1/3 Paper cup Coconut milk (approx. 60ml)
- 2 Tbsp Olive oil
- A little Coconut chips
Cooking Instructions
Step 1
Dice the mullet fillet into approximately 2cm cubes. Rinse the mullet well and pat it dry before cutting. Cutting it too small might cause it to break apart during cooking.
Step 2
In a bowl, gently toss the diced mullet with 1 Tbsp of olive oil, 1 Tbsp of lemon juice, a pinch of salt, and a pinch of pepper. This initial marination helps to tenderize the fish and reduce any potential fishiness, while the lemon juice adds a bright flavor.
Step 3
Heat the remaining 1 Tbsp of olive oil in a preheated pan over medium heat. Add the marinated mullet and sear it until lightly golden brown on all sides. You want to cook it just enough so the outside is seared but the inside remains tender and moist. Once cooked, remove from the pan and set aside to cool slightly.
Step 4
Wash the tomatoes, cucumber, and green bell pepper thoroughly. Core the tomatoes and remove the seeds from the cucumber and bell pepper. Dice them into bite-sized pieces, similar in size to the mullet cubes. Uniformity in size makes the salad visually appealing and easier to eat.
Step 5
Thinly slice the onion. To mellow its sharp flavor, soak the sliced onion in cold water for about 5 minutes. This process makes the onion crisper and less pungent, enhancing the overall taste of the salad. Drain the onion thoroughly after soaking.
Step 6
In a large mixing bowl, combine the diced tomatoes, cucumber, green bell pepper, and the drained, sliced onion. Add the remaining 2 Tbsp of lemon juice, a pinch of salt, and a pinch of pepper. Gently toss everything together to coat the vegetables evenly. The goal is to lightly dress the vegetables to enhance their natural freshness.
Step 7
Arrange the dressed vegetable mixture attractively on a serving plate or in a shallow bowl. Then, carefully place the seared mullet pieces over the vegetables.
Step 8
Drizzle the coconut milk evenly over the salad, ensuring it lightly coats the ingredients. Sprinkle the coconut chips generously on top to add a delightful crunch and a subtle tropical sweetness.
Step 9
Finally, taste the salad and adjust the seasoning with salt and pepper as needed. Garnish with a sprinkle of chopped fresh parsley. Your vibrant and nutritious Mullet and Coconut Salad is now ready to be enjoyed!
