Name: Mullet with egg salad and Sriracha mayonnaise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 servings
Cuisine: Cooking Method
Ingredients: 6 mullets cleaned and rinsed; sea salt; 6 eggs hard-boiled, shelled; 10 g fresh parsley chopped; 1 fresh dill sprigs chopped; 1 red onion chopped; 4 gherkins chopped; 2 spring onion chopped; 15 ml fresh chillies 573; 15 ml lemon juice; salt and freshly ground black pepper; mayonnaise; 60 ml mayonnaise; 15 ml hot chilli sauce; 15 ml lemon juice; salt

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Ingredients (16)

6	mullets — cleaned and rinsed
	sea salt

SALAD

6	eggs — hard-boiled, shelled
10 g	fresh parsley — chopped
1	fresh dill sprigs — chopped
1	red onion — chopped
4	gherkins — chopped
2	spring onion — chopped
15 ml	fresh chillies — 573
15 ml	lemon juice
	salt and freshly ground black pepper
	mayonnaise
60 ml	mayonnaise
15 ml	hot chilli sauce
15 ml	lemon juice
	salt

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Method:

Preheat the oven to 230°C. Put a wire rack on a baking sheet and grease with non-stick spray.

1. Season the fish inside and out with sea salt. Arrange on the wire rack and grill in the oven for 15 minutes or until done.

2. Salad: Chop the eggs and put into a mixing bowl. Add the rest of the salad ingredients except the salt and pepper, mix then season with salt and pepper.

3. Mayonnaise: Mix the mayonnaise, chilli sauce and lemon juice well and season with salt.

4. Open the mullets up and remove the spine. Spoon the egg salad on top and drizzle mayo over. Serve immediately.