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Ikan Woku (Baked and Grilled Fish)

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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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