CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
Indo |
|
1 |
Servings |
INGREDIENTS
1 |
|
Whole fish, weighing a total of 2 lbs. together (Owen calls for either mullet, snapper, or mackerel) (up to 2) |
3 |
|
Chiles (either frutescen or annuum; I use a half dozen long Afgan chiles. If I only had bird chiles, I'd toss in a dozen) |
3 |
|
Candlenuts (substitute Brazil nuts) |
1 |
|
Piece ginger root, 1 inch long |
1 |
lg |
Ripe tomato, peeled and chopped |
1/2 |
ts |
Turmeric |
1 |
|
Lime, juice of |
2 |
tb |
Chopped mint |
4 |
tb |
Shopped green onion |
2 |
ts |
Salt |
INSTRUCTIONS
From Sri Owen's "Indonesian Food and Cookery", from Menado, Indonesia
Clean the fish. Pound the chiles, candlenuts, and ginger together into a
paste. Add all the other ingredients, and rub the resulting mixture onto
the fish, inside and out. Wrap the fish in foil, refrigerate for at least
30 minutes. Bake in a 375 F oven for 15 minutes. Just before serving,
unwrap the fish and put under the grill for 5 minutes.
Posted to CHILE-HEADS DIGEST V3 #161
Date: Fri, 15 Nov 96 22:07:22 -0500
From: anthony rue <true@ucet.ufl.edu>
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