INGREDIENTS

INSTRUCTIONS

g
CLEAN and scale the fish, wipe dry with paper towels. Slash body in
two places on each side. Sprinkle inside and out with salt. Cover and
refrigerate for one or two hours. Pat dry before cooking Heat the oil
in a large frying pan (reserving one tbsp oil for later use), and fry
the fish on high heat for a few minutes each side. Do not cook
through. Remove from oil and place in a baking dish. Pound garlic
flakes with one tsp salt, and mix in coriander leaves. Tip most of  the
oil out of the frying pan, leaving about two tbsp Heat the oil  and add
the garlic mixture. Fry quickly till the garlic is crisp  without being
burnt. Cool.  Place tahini in a bowl. Beat well, then gradually add
water, beating  constantly till the mixture thickens. Gradually beat in
the lemon  juice and stir in the garlic mixture and chilli pepper to
taste. Add  more salt, if necessary.  Pour the sauce over fish in the
baking dish, covering it completely.  Bake in a moderately hot oven for
30 to 35 minutes or until the fish  is cooked through and the sauce is
bubbling While the fish cooks,  heat one tbsp oil kept aside in a clean
pan and fry the pine nuts  until golden brown. Lift the cooked fish
onto a platter and spoon the  sauce on top. Sprinkle with pine nuts and
garnish with emon wedges  and coriander. Serve hot.  Converted by
MC_Buster.  NOTES : Baked Fish With Hot Chilli Sauce  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 147.7mg
Potassium: 97mg
Carbohydrates: 5.7g
Fiber: 1.8g
Sugar: <1g
Protein: <1g