Spotlight on Sea Mullet | WA Seafood Apprenticeship Competition

Sea Mullet Ceviche

Uma’s apprentice chef, Jiann Woei Yeo, has created a Sea Mullet Ceviche for the 2019 WA Seafood Apprenticeship competition.

Sea Mullet you say? Western Australian Sea Mullet is certainly an uncommon fish to see on the dinner table and an unconventional ingredient in Perth’s culinary scene.

Uma is determined to put Sea Mullet in the spotlight! The taste and texture, even when raw, are spectacular. Not as oily as you may think, with firm flesh that is only slightly oily. It is certainly in its own league, being not only palatable, but also a highly ecological and economical choice.

Uma has paired up with Damien Bell of BellBuoy Seafoods to acquire this highly sustainable fish for the competition. BellBuoy Seafood is the only supplier in Australian to be certified by the Marine Stewardship Council to be 100% sustainable for this variety. The Council’s goal is to prevent overfishing to ensure that future generations can enjoy seafood. BellBuoy Seafoods has abandoned industrial methods, using more traditional and environmentally friendly fishing methods by using nets pulled by small boats. Only fishing on weekdays to not only prevent overfishing, but also to limit the disturbance on tourism and recreation in the estuary.

For the competition Jiann has created Sea Mullet Ceviche with sustainability in mind. A marriage of Peruvian, Australian and Asian ingredients and influences. Utilising every bit of the fish; including the meat of the head and between the bones, the skin, the tail and even the milt. Jiann has used South American ingredients such as the Aji panca and tomatillo as well as lemongrass and kaffir lime leaf commonly used in cuisine from his own heritage.

Jiann’s dish, Sea Mullet ceviche, fish cake, Asian style salsa verde with crispy fish skin, is now on the menu at Uma.

Sea Mullet Ceviche
Sea Mullet Ceviche
Sea Mullet Ceviche
Sea Mullet Ceviche
Laura Moseley