2 c. Rice, cooked and seasoned with salt and pepper
1 Brown onion, chopped
Green and red capsicum (pepper), chopped finely
1 stalk Celery, chopped finely
c. Flour, plain
1 c. Milk
Dash Worcestershire sauce
Dash Tabasco sauce
1 clove Garlic, crushed and sliced (optional)
Oil or butter
2 tbsp. Butter or margarine
2 tbsp. Flour, plain
pinch Salt and pepper
dash Tabasco sauce
1 tsp. Mustard powder
2 /14 c. Milk or milk and fish stock
1 tsp. Anchovy paste or essence
Mix all marinade ingredients together and pour into a flat baking dish. Place fish in dish and leave for 2-3 hours, turning fish as often as possible and spooning marinade over. When ready, drain off and discard marinade. Pat fish dry and remove black parts you may not have cleaned off. Mix stuffing ingredients. Grease a baking dish well with oil or butter. Flatten out mullet in dish and place some stuffing on each fish. Cover with well-greased foil and bake for 30 minutes in a hot oven.
To make sauce, melt butter in a saucepan over a low heat. Add flour and keep stirring until well combined; add seasonings. Add milk slowly and keep stirring until you have a smooth, thick sauce. Add anchovy paste. This sauce can be used with any fish dish.
When fish is ready, remove foil and use egg slice to remove from baking dish. Pour over sauce, which must be very hot. Sprinkle with paprika and parsley and decorate with plenty of lemon wedges.