| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Parrot fish |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Root ginger |
| 2 |
tb |
Tamarind liquid |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground turmeric |
| 3 |
tb |
Coriander leaves; chopped |
|
|
Bannon leaf or vine leaves; (if unavailable |
|
|
; greaseproof paper |
|
|
; and tin |
|
|
Foil) |
INSTRUCTIONS
Wash fish and dry. Score the flesh diagonally. Place the onion,
garlic, ginger, tamarind liquid, soy sauce, oil, salt and turmeric
into a blender. Then rub this mix into the fish on both sides.
Place the fish into vine or bannon leaves (or tin foil) into a baking
dish.
Sprinkle with coriander and fold over the leaves to enclose, secure
with skewers. Bake for around 35-40 minutes.
Serve immediately with wild rice.
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