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Fish In Cashew Nut And Ginger Marinade Recipe
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Category : seafood |
Style : baking | Serve : 4 |
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A
popular dish in Indonesia where the fish is marinated is a special marinade then
wrapped and baked to capture the sweet spicy flavor of this dish.
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Ingredients |
| 1 kg or two |
Fresh Sea bass or Pomfret, scaled and cleaned |
| 150 g |
Raw cashew nuts |
| 1 cm |
Fresh root ginger, finely chopped |
| 2 stalks |
Shallots, finely chopped |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Red chili, seeded and finely chopped |
| 2 tbsp |
Vegetable oil |
| 2 tbsp |
Tamarind sauce |
| 2 tbsp |
Tomato ketchup |
| 2 tbsp |
Sugar |
| 1 tbsp |
Shrimp paste |
| - |
Juice of 2 limes |
| - |
Salt |
Method :
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Score the fish several times on each side and
set aside.
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Grind shallots, ginger, garlic, and chili to a
fine paste in a mortar with a pestle or blend in a food processor.
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Add vegetable oil, shrimp paste and sugar and
season to taste with salt, then blend evenly.
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Add tamarind sauce, tomato ketchup and lime
juice and blend again.
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Smear both side of the fish evenly with the
paste, working into the score lines, so that the meat is covered as well. Use liberally. Set
aside in a refrigerator for up to 8 hours to allow the flavor to marry.
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Wrap the fish in foil, securing the parcel
carefully and bake in a pre-heated oven at 1800C / 3500F / Gas 4 for
30 - 35 minutes.
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Serve with the foil partially rolled back to
expose one side of the fish. Garnish with some coriander leaves (optional).
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Asian Melting Pot
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