Ikan Woku (baked And Grilled Fish)
| 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 | Ripe tomato, peeled and | |
| chopped | ||
| 1/2 | t | Turmeric |
| 1 | Lime, juice of | |
| 2 | T | Chopped mint |
| 4 | T | Shopped green onion |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2898
Calories From Fat: 1925
Total Fat: 213.5g
Cholesterol: 636mg
Sodium: 5986.8mg
Potassium: 2496.3mg
Carbohydrates: 65.8g
Fiber: 11.1g
Sugar: 5.7g
Protein: 172.1g