BAKED FISH, MALAY STYLE
(IKAN PERCEK)
3/4 cup minced onions
1 large clove garlic, minced
2 teaspoon grated fresh ginger root
3 lbs. fish fillets
Salt to taste
1/2 cup coconut milk
1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)
1 teaspoon dried hot chili peppers
Combine the onions, garlic and fresh ginger. Rub the fillets with salt and half of the onion-garlic-ginger mixture. Place the fish in an oiled baking pan. Cover and chill for 30 minutes.
WHEN READY TO COOK:
Combine the rest of the onion-garlic-ginger mixture with the coconut milk, tamarind and chili peppers. Spread this sauce over the chilled fish.
Bake uncovered at 400 degrees F for 20 minutes or until the fish flakes easily with a fork.
Makes 6 servings
From: Julie C S. Africa - 09-04-99
(IKAN PERCEK)
3/4 cup minced onions
1 large clove garlic, minced
2 teaspoon grated fresh ginger root
3 lbs. fish fillets
Salt to taste
1/2 cup coconut milk
1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)
1 teaspoon dried hot chili peppers
Combine the onions, garlic and fresh ginger. Rub the fillets with salt and half of the onion-garlic-ginger mixture. Place the fish in an oiled baking pan. Cover and chill for 30 minutes.
WHEN READY TO COOK:
Combine the rest of the onion-garlic-ginger mixture with the coconut milk, tamarind and chili peppers. Spread this sauce over the chilled fish.
Bake uncovered at 400 degrees F for 20 minutes or until the fish flakes easily with a fork.
Makes 6 servings
From: Julie C S. Africa - 09-04-99
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!