Baked Fish Recipe

Baked Fish Recipe
If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table.

Ingredients

•  1.5 kg	Medium-size snapper or jewfish
•  1	Medium onion, chopped
•  2 cloves	Garlic
•  1 teaspoon	Finely chopped fresh ginger
•  3 tablespoons	Finely chopped fresh coriander leaves
•  1 teaspoon	Salt
•  2 tablespoons	Sambal ulek, optional
•  2 tablespoons	tamarind liquid
•  1 tablespoon	Oil
•  1 tablespoon	Dark soy sauce
•  1 teaspoon	Ground turmeric
	Banana leaves or foil for wrapping

Method

• Wash fish and dry well with paper towel.

• Score the flesh diagonally on each side.

• Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.

• Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.

• Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.

• Secure with bamboo skewers.

• Bake in a moderate oven for 35-40 minutes or until fish is cooked.

• Oven temperature should be 170oC-190oC.

• When ready to serve, the flesh will look milky white and flake easily when tested with a fork.

• Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.

• Serve hot.