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Baked Fish with Groundnut Sauce

1 tb Peanut Oil
1/3 c Onion; diced
1 ts Garlic; minced
1 tb Fresh Ginger; minced
1/2 ts Ground Ginger
1/4 ts Red Pepper Flakes
3/4 c Canned Tomatoes; peeled and chopped, with juice
1 1/2 ts Dried Shrimp; ground to a powder
1/4 c Smooth Peanut Butter
1/2 c Boiling Water
1 1/2 lb Lingcod Fillet; pin bones removed, in 1 piece

Heat oil in a large skillet over medium-low heat. Add onion, garlic, gingers and red pepper. Cook, stirring, until onion begins to color. Add tomatoes and dried shrimp. Dissolve the peanut butter in the boiling water and add to pan. Simmer until slightly thickened. Taste for seasoning and adjust if necessary.

Preheat the oven to 400 degrees F. Lay the fish fillet in a lightly oiled baking pan and spoon the sauce over and around the fish. Cover tightly and bake until a skewer enters the thickest part of the fish, about 15 minutes. Serve with rice.

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