Wednesday, 25 February 2015

Baked Whole Fish with Spicy Tamarind and Chillie Sauce

Baked Whole Fish with Spicy Tamarind and Chilli Sauce


  • Whole trout or any other kind fish with soft flesh
  • 50g tamarind pulp
  • 1 salad onion or asian shallots
  • 3inches Ginger
  • 1 tblsp brown sugar
  • 5 Red Chillies
  • 50ml Fish sauce
  • Spring onions for filling and garnishing
  • Some shredded red chillies
  • Garlic
  • 30 ml olive oil or any other oil


  1. Process all the ingredients except spring onions and chillies.
  2. Cut lines across the fish until you touch the bones.
  3. Transfer the fish on to a baking tray.
  4. Fill the cavity with some spring onion leaves.
  5. Fill the fish with the processed ingredients.
  6. Leave to marinate several hours.
  7. Bake on 180c about 10 min.
  8. Take out and sprinkle the chillies and spring onions and spray oil and cook further 10-15 min.
  9. Serve with plain rice.

No comments:

Post a Comment