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Wednesday, 25 February 2015
Baked Whole Fish with Spicy Tamarind and Chillie Sauce
Baked Whole Fish with Spicy Tamarind and Chilli Sauce
Ingredients
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
Method
Process all the ingredients except spring onions and chillies.
Cut lines across the fish until you touch the bones.
Transfer the fish on to a baking tray.
Fill the cavity with some spring onion leaves.
Fill the fish with the processed ingredients.
Leave to marinate several hours.
Bake on 180c about 10 min.
Take out and sprinkle the chillies and spring onions and spray oil and cook further 10-15 min.
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