Ikan woku (baked and grilled fish)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole fish, weighing a total of 2 lbs. together (Owen calls for either mullet, snapper, or mackerel) (up to 2) | |
| 3 | Chiles (either frutescen or annuum; I use a half dozen long Afgan chiles. If I only had bird chiles, I'd toss in a dozen) | |
| 3 | Candlenuts (substitute Brazil nuts) | |
| 1 | Piece ginger root, 1 inch long | |
| 1 | large | Ripe tomato, peeled and chopped |
| ½ | teaspoon | Turmeric |
| 1 | Lime, juice of | |
| 2 | tablespoons | Chopped mint |
| 4 | tablespoons | Shopped green onion |
| 2 | teaspoons | Salt |
Directions
From Sri Owen's "Indonesian Food and Cookery", from Menado, Indonesia Clean the fish. Pound the chiles, candlenuts, and ginger together into a paste. Add all the other ingredients, and rub the resulting mixture onto the fish, inside and out. Wrap the fish in foil, refrigerate for at least 30 minutes. Bake in a 375 F oven for 15 minutes. Just before serving, unwrap the fish and put under the grill for 5 minutes.
Posted to CHILE-HEADS DIGEST V3 #161 Date: Fri, 15 Nov 96 22:07:22 -0500 From: anthony rue <true@...>