Recipe by Chelley-Chelle
A recipe picked up from the food network a few years ago. A nice flavorful way to eat baked fish.
Top Review by Laowai wife
I just returned from a trip to Bali where I picked up some tamarind so I thought I would try this recipe out. We enjoyed it. I was a little apprehensive as it is not the most appetizing looking but it is really flavourful-a tangy lemon taste. I didn't add any mint as I don't like mint in my food. I did consider using basil but did not. I would make this again. It is tasty and healthy way to eat fish.
- 2 lbs red snapper fillets
- salt & freshly ground black 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
- 3 tablespoons minced of fresh mint (or to taste)
Directions See How It's Made
- 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 seasoning, adding more salt if necessary, and drizzle with lemon juice.
- Garnish with mint.