| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Fish, Tamarind, Thai | 6 | Servings |
INGREDIENTS
| 1 | Whole Red Snapper,Fresh,5-6 lbs.; cleaned & gutted, head & tail left on | |
| 2 | ts | Mint, chopped, fresh |
| Salt; to taste | ||
| Pepper,Black, ground fresh; to taste | ||
| Tamarind Glaze (see recipe) |
INSTRUCTIONS
1. Preheat oven to 400 degrees Fahrenheit. 2. Rinse fish, inside & out, & pat dry with paper towels. Make 4 slits about 1/2 inch deep & 2 inches long on each side of fish. Rub slits with salt & pepper & stuff with mint. Season cavity with salt & pepper. 3. Place fish in roasting pan & brush all over with Tamarind glaze. Bake until thickest part of fish flakes easily when tested with fork & the skin is crisp. This should take 45 minutes to 1 hour, depending on size of fish. Brush several times with remaining glaze while baking Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 21:21:30 -0500 From: Randee Fried <Noellekk@AOL.COM> Serving Ideas : Substituting fresh basil for mint also good. NOTES : Fish, deep fried or baked & served with some manner of sweet & sour sauce, is one of the most ordered dishes in Thai resaurants in the US. While at many restaurants the sauce is purveyed from bottles, here the authentic glaze for the crispy fish is a delicate combination of honey & fruity-tart tamarind. The versatile glaze is delicious with grilled or baked poulty, fish or meat. Give it a try next time you're roasting a duck!
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