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Ingredientes
- 2 lrg , beautiful, fat Mullet
- 250 gm Spaghetti, cooked
- 1 x Onion
- 2 x Bay leaves
- 2 Tbsp. Tomato paste
- 1 tsp Sugar
- 1 x Clove garlic, crushed and _ minced
- 1 sm Capsicum (green _ pepper), minced
- 1 1/2 Tbsp. Parsley, minced
- 2 stk Celery, minced _ finely
- 1/2 tsp Ginger
- 1/2 tsp Basil Salt and pepper
- 2 dsh Tabasco sauce
- 1 Tbsp. Olive or possibly vegetable oil Oyster sauce (optional)
Direcciones
- Prepare mullet for baking by removing backbone, leaving it flat, ready for stuffing, sewing or possibly tying up. Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible.
- Combine stuffing ingredients and add in oil. This keeps spaghetti workable (soft) with other ingredients.
- Fill fish with stuffing. Tie securely, use small skewers or possibly sew up sides of fish where necessary. Place fish on oiled baking dish and place in warm oven. Reduce heat and cook slowly for 30-45 min, according to fish size. Test to see if cooked. When cooked, remove from oven and when cold sufficient to handle, remove string or possibly other securing device. This fish can be glazed with geletine or possibly oyster sauce.
- Decorate with flair. This dish is very nice served with baked, seasoned tomatoes topped with buttered breadcrumbs, onions and braised celery.
- seafood in Australia"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 39 | 14% |
| Total Fat 4.43g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 317mg | 9% |
| Total Carbs 52.45g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.11g | 3% |
| Protein 8.99g | 14% |
