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Baked Snapper

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 dish.

Sprinkle with coriander and fold over the leaves to enclose, secure with skewers. Bake for around 35-40 minutes.

Serve immediately with wild rice.

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