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I bought a grey mullet fish in an Asian store and I am not sure how to cook it. I did a bit of research and at the end, I decided to cook it with coconut milk or what we call in the Philippines as gata. The luscious white meat of this fish really suits to this recipe. 

When I was in the Philippines I never had a chance to eat this kind of fish and I am not quite familiar with it. So, let's find out more about this fish first.

The grey mullet (Mugil cephalus) or "banak" they call it in the Philippines is found in coastal tropical and subtropical waters all over the world. It reaches about 50cm in length and 8kg in weight. The Grey mullet is a euryhaline fish, meaning that the fish can acclimate to different levels of salinity. This species occupies waters at temperatures ranging from 8-25ºC in calm waters close to shore, around mouths of stream and inlets, and brackish bays and lagoons, rivers and harbors.

Grey mullet is omnivorous but usually feeds on plankton and fresh water algae. Its meat is really special due to being a traditional food in many places around the world: its roe is used to make dishes such as bottarga in Italy – the salted and dried roe from females is considered a highly prized delicacy in all of the southern Mediterranean. It is also famous along the coast of United States, served fried in seafood restaurants. [1]

And now let's cook this special fish using our special recipe. Check out the video below for details.


1 medium onion -  cut lengthwise

2 medium tomatoes - cut in big chop

1 inch medium ginger - cut thinly

1 big grey mullet fish - cut on your preference

1 1/2 - 2 tbsp fish sauce + pinch of salt for flavour adjustment

few pinch of ground black pepper

2 - 3 tbsp apple cider vinegar or any vinegar of your preference

1 cup coconut milk


1. Prepare the onions, tomatoes, ginger and fish. Cut as described above. Tips: remove the tomato seeds as it has a substances that is not good for the gut.

2. In a pan, spread the onions, tomatoes, ginger on the bottom part, then place the fish on top to prevent the fish from sticking the pan. 

3. Season with fish sauce all over. Tips: Try 1 tablespoon of fish sauce first and adjust flavour at the end. You can sprinkle few pinch of black ground pepper. 

4. Cover and cook for several minutes, say  more or less 15 minutes. 

5. Once all ingredients are almost cook, add the coconut milk. Cover. Let it simmer for several minutes until the liquid mixture thickens. Adjust heating in medium heat say 5 out of 9.

6. When the liquids thickened, taste the flavour and adjust the flavour on your preference, you mad add small fish sauce at a time or salt, which ever you like. 

7. Once cook, remove from heat, you can serve it with hot steamy rice. Enjoy!

👇Please don't forget to share this awesome recipe to your family and friends, by simply clicking the social icon  below. 

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