Wednesday, December 9, 2015

Baked Fish

Another day, another fish dish! I'm so in love with fish, I made another fish, this time, pan-baked. I marinade the fish pieces first so that the taste of the marinade will permeate the fish. This is best eaten with steamed rice but I ate this fish with fried vermicelli instead. Anyhow, this is my late grandmother's recipe.

Now the next question is, what is pan-baked? Pan-baked is basically baking the fish in a pan. Kind of like pan-grilling but covering the pan so it becomes baking instead. Why is it pan-baking? Just because. I just want to try new methods of cooking as I've never tried before.

Baked Fish

Serving: 3-4 persons

  • 1/4 medium sized galangal 
  • 1/4 medium sized ginger
  • 1/4 medium sized tumeric
  • 1/2 lemon grass
  • 6 dried chillies (I added more for heat!)
  • 1 teaspoon of tamarind paste (I actually also added more as I LOVE sour food)
  • 6 small sized red onion
  • 4 cloves of garlic
  • 5 candle nuts
  • 1/2 cup of water
  • Salt to tastte
Blend all marinade ingredients together until it forms a paste. Marinade the fishes and keep the marinated fishes in the fridge for at least 1 to 2 hours.

  • 5 pieces of fish (I used cut pieces of Spanish mackerel aka ikan tenggiri)
  • 6 tumeric leaves
  • 1 tablespoon of butter
Cooking Method
  1. Marinade the fish for at least 1 to 2 hours. The longer you marinade, the tastier the fish meat will be. However, don't marinade for more than 12 hours as I assumed the fish will taste too sour due to the tamarind paste.
  2. Cover the fish pieces with tumeric leaves and pan-baked for 20 minutes or until the fish is cooked. By the time the fishes are cooked, the liquid produced by the marinade and fishes will evaporate, producing a moist baked fish dish. I waited until the bottom of the fishes and tumeric leaves to be slightly charred as I love the charred taste.
  3. Once the fishes are cooked, put a dab of butter on top of each fish. 


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