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Baked Fish Recipe
(Ikan Bandeng)
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If you can get some large banana leaves
to wrap the fish in, do so. They give a subtle and appetizing fragrance
and look exotic when the dish is served at the table.
Ingredients : Serves 4-6 |
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1.5 kg
1
2 cloves
1 teaspoon
2 tablespoons
1 tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
1 teaspoon
3 tablespoons
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Medium-size snapper or jewfish
Medium onion, chopped
Garlic
Finely chopped fresh ginger
tamarind liquid
Dark soy sauce
Oil
Sambal ulek, optional
Salt
Ground turmeric
Finely chopped fresh coriander leaves
Banana leaves or foil for wrapping
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Method :
- Wash fish and dry well with paper
towel.
- Score the flesh diagonally on each
side.
- Put onion, garlic, ginger, tamarind
liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender
container, cover and blend until smooth.
- Rub blended mixture well into the fish
on both sides and put remaining mixture inside body cavity.
- Put fish on 2 or 3 large pieces of
banana leaves in a baking dish, sprinkle with chopped coriander leaves
and fold banana leaves over to enclose the fish.
- Secure with bamboo skewers.
- Bake in a moderate oven for 35-40
minutes or until fish is cooked.
- Oven temperature should be 170oC-190oC.
- When ready to serve, the flesh will
look milky white and flake easily when tested with a fork.
- Replace banana leaves after testing,
lift fish on to a serving plate and open banana leaves at the table.
- Serve hot.
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