Turkmen-style Stuffed Mullet

Ingredients

In the original Caribbean dish, the mullet is stuffed with a mixture of bread, crabmeat, and various Caribbean spices. In the Turkmen adaptation, the stuffing is made with fragrant rice, ground lamb, onions, and traditional Turkmen spices. The cooking technique also differs, as the Caribbean version typically involves grilling the fish, while the Turkmen-style mullet is baked to perfection. We alse have the original recipe for Mulet farci à la Saint-Louisienne, so you can check it out.

• 2 whole mullet fish, cleaned and scaled 2 whole mullet fish, cleaned and scaled
• 1 cup (200g) fragrant rice 1 cup (200g) fragrant rice
• 1/2 lb (225g) ground lamb 1/2 lb (225g) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground paprika 1/2 teaspoon ground paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the fragrant rice, ground lamb, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Rinse the mullet fish under cold water and pat dry with paper towels.
4. 4.
   Stuff the fish cavities with the rice and lamb mixture, ensuring they are evenly filled.
5. 5.
   Place the stuffed mullet on a baking sheet and drizzle with olive oil.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and the stuffing is golden brown.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Fragrant rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Ground lamb — Ensure the ground lamb is cooked thoroughly to eliminate any risk of foodborne illness.

Tips & Tricks

• If mullet is not available, you can substitute it with another firm white fish such as sea bass or snapper.
• For an extra burst of flavor, squeeze fresh lemon juice over the stuffed mullet before serving.
• Serve the Turkmen-style Stuffed Mullet with a side of yogurt sauce or a fresh salad for a complete meal.
• Experiment with different spices to customize the flavor profile to your liking.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Turkmen-style Stuffed Mullet hot, accompanied by a side of yogurt sauce and a fresh salad. The flavors of the stuffing and the tender fish pair perfectly with the cool and creamy yogurt sauce, adding a refreshing element to the dish.

Presentation advice

Place the Turkmen-style Stuffed Mullet on a large serving platter, garnished with fresh parsley. The golden-brown exterior of the fish and the vibrant colors of the stuffing will create an eye-catching presentation that is sure to impress your guests.