Steamed mullet

Mullet is known to most people to not be a good eating fish. To Aboriginal people from the South Coast, it’s a treat. Having a very strong, rich flavour, mullet can be cooked in a variety of ways. When the mullet has been caught, it’s gutted and scaled and left whole. Then it’s taken home to be prepared for the evening meal.

South Coast Kooris continue to eat their their traditional food. Mullet is a favourite and can be cooked using this recipe, which comes from a book called Kookacatch, produced by local Koori artists in 2003.



  • 1 x whole mullet
  • 2 x garlic cloves
  • 1 x tomato
  • basil
  • salt and pepper


Place mullet on a large piece of foil so it can be covered over. On either side of the fish score the flesh in diagonal cuts.

Slice garlic, tomato and basil and place inside the cuts and also inside the fish.

Add salt and pepper to taste and cover fish with the foil. Bake in a pre-heated moderate oven for 15–20 mins.

Serve with steamed vegies or fresh salad.

Contributed by Sue Norman published in 2015.