1STEP 1 | Clean the mullet cavity thoroughly, keeping all scales intact to lock in the natural fish oil.
Steamed Grey Mullet with Fresh Lemon, Lemongrass and Sea Salt
Steamed unscaled with lemongrass and fresh lemon to lock in rich, aromatic fish oil!
Steamed Grey Mullet with Fresh Lemon and Lemongrass is Steve Lee's signature technique. By keeping the scales intact, the fish retains its rich, natural oils. Stuffed with crushed lemongrass, kaffir lime leaves, and lemon slices, the fish is coated in sea salt and steamed. Peeling back the skin reveals sweet, velvety flesh best enjoyed dipped in the aromatic plate juices.
Time23min
SuitableHome-cooking fans
MethodSteam
OccasionHome dinner
SeasonAll seasons
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Bruise the lemongrass with the back of a knife to release aromas, then cut into segments.
3STEP 3 | Stuff the crushed lemongrass segments and kaffir lime leaves into the fish belly to remove mud odor.
4STEP 4 | Thinly slice the lemon; insert some into the belly and lay the rest under and around the fish on the steaming plate.
5STEP 5 | Evenly spread a thick layer of coarse sea salt all over the top of the fish.
6STEP 6 | Place the fish into a rapidly boiling steamer, cover and steam over high heat for 12-13 minutes until cooked through.
7STEP 7 | Remove from steamer, keep all the flavorful fish juices in the dish, and gently scrape off the excess surface salt with a spoon.
8STEP 8 | When eating, peel back the fish skin along with the scales in one sheet, and dip the tender meat into the natural savory fish juices on the plate.
Tips and Pitfalls
Keep Fish Scales Intact
Never scale the mullet; the scales act as a barrier to lock in rich fish oils and protect tenderness.
Bruise Lemongrass
Crush lemongrass with the back of a knife before cutting to release essential oils for better aroma.
Keep Steaming Juices
Do not discard the steaming liquid; it is rich with fish essence, lemon, and herbs, perfect for dipping.
Peel Skin with Scales
After steaming, gently lift from the back to peel the scale-covered skin away in one smooth sheet.
Overview
Steamed Grey Mullet with Fresh Lemon and Lemongrass is Steve Lee's signature technique. By keeping the scales intact, the fish retains its rich, natural oils. Stuffed with crushed lemongrass, kaffir lime leaves, and lemon slices, the fish is coated in sea salt and steamed. Peeling back the skin reveals sweet, velvety flesh best enjoyed dipped in the aromatic plate juices.
