Marinated Mullet
The mullet stays tender and clean-tasting in this marinade, while lemongrass and warm spices add a finer aroma without a heavy sauce. This is a chilled fish appetizer with a strong protein profile that keeps well in the refrigerator and fits an easy keto serving.
Pour the water (1000 g) into a saucepan and add table salt (70 g), allulose (20 g), bay leaf (3 g), lemongrass (20 g), allspice (2 g), black pepper (2 g), and cloves (1 g). Bring it to a boil, simmer for 5-7 minutes, and cool the marinade completely.
Add the wine vinegar (15 g) to the cooled liquid. Place the mullet fillet (400 g) into a container, pour the marinade over it so the fish is covered, close it, and refrigerate for 36 hours.
Lift the fish out of the marinade, pat it dry lightly, and cut it into serving pieces. Serve it chilled on its own or as part of a fish appetizer plate.
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