NLTimo Kok from Bobbi’s Bar in Breda presents an ode to the red mul with an Asian twist.
Red Mul or Sea Bream
The red mul, also known as sea bream, belongs to the perch family. It is on average 25 centimeters long and is found in the Northeastern Atlantic Ocean, the Mediterranean Sea, and the Black Sea. Due to rising sea temperatures, we now see this warm-weather lover more and more often in the North Sea.
With its pinkish-red skin, the red mul lives up to its name. The red mul is not bound by fishing quotas and is available for much of the year, except during the roe period and sometimes in the spring, when the cold water causes them to swim so low that they are not caught.
Red Mul in the Kitchen
The red mul has flavorful, firm meat with moderate fat content. It is easy to fillet, and due to its firmness, it can be very well fried and grilled, making it a favorite for the barbecue. Because of its size of around 25 centimeters, it can be prepared whole for one person. Traditionally, the mul is often combined with Mediterranean products such as tomato, garlic, olive oil, and Provençal herbs, whether wrapped ‘en papillote’ or not. Timo Kok from Bobbi’s Bar in Breda shows that it also lends itself very well to an Asian twist.
Timo Kok, Bobbi’s Bar in Breda
Timo Kok (29 years old) has been working at Bobbi’s Bar since its opening in October 2018, and he has been the chef for the past 5 months. The international concept of Bobbi’s Bar, which has 130 covers, is unique for Breda. With its rugged yet warm interior, it brings a taste of New York to Breda. Grill specialties such as South American grass-fed beef are prepared on the Josper grill, there is a rotisserie where whole chickens are grilled, and original Neapolitan pizzas are baked in the pizza oven. Bobbi’s is open for lunch, drinks, and dinner.
Red Mul on Open Fire
In his free time, Timo loves cooking over open flame and frequently uses the smoker, Big Green Egg, and Ofyr. Timo: “Mul performs very well over open fire; it has a nice, firm texture somewhat reminiscent of dorade. Besides grilling, you can also fry or even deep-fry it, and its size makes it ideal for one person. The red mul is also a good alternative to the more expensive sea bream. My account manager at Driessen, Jeroen van der Veen, also contributes great ideas for such alternatives. Driessen delivers fish, meat, and vegetables daily to us, and it is very pleasant to work with.”
Asian
Timo’s Asian culinary training is evident throughout the Bobbi’s Bar menu. You can also taste it in the red mul with Thai dressing that Timo creates for us. Timo: “This dish is very simple, but the flavor of red mul is so delicious that it deserves the leading role.”
Red Mul with Thai Dressing
Timo inspires with a simple yet very tasty recipe of red mul with Thai dressing. 
Both fillets of the red mul are scored and grilled on the skin side on the Josper grill. The Thai dressing is made by blending fish sauce, lime juice, garlic, and coriander root. The plate is arranged by spooning the dressing onto the plate’s surface and then laying the fillets on top. This dish is designed to be shared by 2 people in the style of Bobbi’s Bar. If served as a main course, Timo pairs it with harissa carrots and a cold broccoli salad.
