Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
1 md Parrot fish
1 md Onion; finely chopped
2 Garlic cloves
1 ts Root ginger
2 tb Tamarind liquid
1 tb Soy sauce
1 tb Oil
1 ts Salt
1 ts Ground turmeric
3 tb Coriander leaves; chopped
Bannon leaf or vine leaves; (if unavailable greaseproof paper and tin foil)
Wash fish and dry. Score the flesh diagonally. Place the onion,
garlic, ginger, tamarind liquid, soy sauce, oil, salt and turmeric
into a blender. Then rub this mix into the fish on both sides.
Place the fish into vine or bannon leaves (or tin foil) into a baking
Sprinkle with coriander and fold over the leaves to enclose, secure
with skewers. Bake for around 35-40 minutes.
Serve immediately with wild rice.