Dried fish with mullet oil

🐟 Ready-dried fish gently heated in food-grade mullet oil with a light sauce and rice.

Ingredients

• 🐟 180 g dried fish for food, ready to cook and from a known source
• 🫗 30 ml food-grade mullet oil, already prepared and labelled by a reliable producer
• 🍚 240 g uncooked rice, rinsed
• 🧅 1 large onion, finely sliced
• 🍅 2 ripe tomatoes, diced
• 🧄 1 garlic clove, crushed, optional
• 💧 500 ml safe water for the sauce, plus soaking water to discard
• 🍋 1/2 lemon, optional
• 🌿 Fresh parsley or coriander, optional
• 🌶️ Fresh or dried chilli, optional and served separately
• 🧂 Black pepper; do not add salt before tasting the fish

Preparation

📦 Check that the dried fish and mullet oil are sold as food products, with a known source and readable storage directions. Do not use unlabelled homemade oil, fish oil intended for another use or any product with an unusual smell or appearance.

❄️ Read the fish preparation instructions. If the seller recommends rehydrating it, place it in a clean bowl of safe cold water and soak for 15 minutes in the refrigerator, or follow the package timing. Discard the water, drain and rinse only if recommended.

🍚 Put the rinsed rice in a saucepan with 450 ml water. Cover and cook over low heat according to the variety, usually 15–18 minutes. Rest for 5 minutes off the heat; do not add salt before tasting the sauce.

🧅 Pour the mullet oil into a clean saucepan and warm it gently without smoking. Add the onion and cook for 6–8 minutes until soft. If the oil is strongly flavoured, start with a smaller amount and do not burn it.

🍅 Add the tomato and optional garlic. Stir for 3 minutes, then pour in about 250 ml water. Simmer gently for 8–10 minutes; the sauce should remain loose rather than becoming a dry fry.

🐟 Add the drained fish and enough hot water to partly cover it. Partly cover and simmer for 10–12 minutes, or follow the product directions. Turn it gently once; if it is still firm, continue with a little water instead of raising the heat sharply.

🧂 Taste a piece before seasoning. Preserved fish may already be salty; add pepper, lemon and herbs only after checking. Make sure the dish is steaming hot throughout, then turn off the heat. Do not leave raw or rehydrated fish in oil at room temperature.

🍽️ Serve the fish sauce with the rice, chilli on the side and fresh herbs if desired. Prepare only the amount to eat; cool cooked leftovers promptly and refrigerate. ♨️