Ikan woku (baked and grilled fish)

Yield: 1 Servings

Measure Ingredient
1 \N Whole fish, weighing a total of 2 lbs. together (Owen calls for either mullet, snapper, or mackerel) (up to 2)
3 \N 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 \N Candlenuts (substitute Brazil nuts)
1 \N Piece ginger root, 1 inch long
1 large Ripe tomato, peeled and chopped
½ teaspoon Turmeric
1 \N Lime, juice of
2 tablespoons Chopped mint
4 tablespoons Shopped green onion
2 teaspoons Salt

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@...>

Similar recipes