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Incontro Cooking – Mandurah Mullet Recipe

Episode: 1
Broadcast: 13 June 2015
Presenter: Peter Manifis

With our ever-increasing busy lifestyles, we find that we’re not cooking as much as we should be at home. Peter shows you a simple way of cooking, using fresh local produce.

How to serve Mandurah Mullet with Harissa & Middle Eastern Cous-Cous:

Serves: 4

You need:
2 Fillets Mandurah/Shark Bay Mullet
1 Teaspoon Harissa paste

To make your Cous-Cous:
– 1 onion
– 200g Israeli Cous-Cous
– 2½ cups chicken stock
– 1 Teaspoon cumin
– Salt & Pepper
– Three drops olive oil

1) Put your pan on and get it nice and hot
2) Place onion in your pan and season with salt and pepper
3) Once onion is fried off, add cumin
4) Place a couple of handfuls of cous cous in pan
5) Stir around
6) Place hot chicken stock in
7) Stir around
8) As the liquid absorbs, keep adding more chicken stock
9) Simmer for around 3-5 minutes until al dente
10) Put it on a flat tray and drizzle oil on it

For the salad:
– 1 Lebanese cucumber
– 1 Kholrabi Middle Eastern vegetable (like a celeriac) – peel the skin
– 1 pomegranate
– ½ Cup mint
– ½ Cup coriander
– 100ml drizzle Three Drops olive oil over salad
– Salt & Pepper

Mandurah Mullet


1) Season with salt & pepper
2) Rub oil with salt and pepper all over fish
3) Add Harissa paste on the flesh side of the fish
4) Olive oil into pan and get it hot and nice and smoky
5) Put skin side of the fish down
6) Rub your fish so it doesn’t stick
7) Get your scraper and push your fish down as it may curl up
8) Cook medium to rare and your fish will keep cooking once you take it off

To plate up:
– Put your salad on the plate
– Put your cous-cous on
– Put your mullet on top
– Drizzle of lemon juice over the top
– Finishing salt and extra drizzle of olive oil

Contact: Incontro