Wood roasted red mullet & prawn köfte Red mullet has to be one of my favourite fish to cook, it’s on the menu at kiln whenever it is available from our day boats, usually stuffed with its own offal that has been pounded with a red curry paste that accentuates the sweetness of the flesh with fragrant lime leaf, dried chillies and lemongrass then grilled over white embers slowly releasing its oils. Not only does it look beautiful but the flavour from this fish is unparalleled and the texture falls between that of a white and an oily fish. The red pigment due to the crustaceans it eats also lend to its delicious profile. Here it has been butterflied and pin boned before being filled with hand chopped scarlet prawns, spices such as cumin and pul biber as well as citrus zest and a mixture of herbs including lemon verbena and dill. Brushed slowly with browned butter at the mouth of the wood oven until cooked then finish with chilli oil and ant spice from our good friends @num_samuay and @chaleekader from our event a few weeks back @kilnsoho Photos by: @benjaminmcmahon