Recipe: Bali Baked Fish (using red snapper filets, tamarind paste, sesame oil and ginger)

BALI BAKED FISH

2 pounds red snapper fillets
Salt and freshly ground pepper to taste
1 onion, quartered
3 garlic cloves, chopped
1 tablespoon chopped gingerroot
1 tablespoon tamarind paste*
1 tablespoon Oriental sesame oil
1/2 teaspoon ground cumin
2 tablespoons water
Fresh lemon juice to taste (for serving)
3 tablespoon minced fresh mint, or to taste (for garnish)

Preheat the oven to 350 degrees F.

Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish.

In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides.

Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork.

Transfer fillets to a serving dish, correct the seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.

*Tamarind paste is available at specialty food shops.

Makes 4-6 servings
Source: Easy Exotic by Padma Lakshmi