Roasted Rainbow Trout with
Chillies, Ginger, Lime & basil 

Ikan Woku Panggang

This tasty fusion recipe combines modern cooking techniques with traditional Manadonese ingredients

Serves 4 - 6

Steps:

Ingredients:

  • 2 whole yellow tail, approx. 800g each, cleaned, finned, scaled and trimmed

  • 2 tbsp lime juice

  • 2 tsp salt - 1 tsp for each fish

Paste:
  • 4 red curly chillies, roughly chopped

  • 2 cloves of garlic, roughly chopped

  • 10 shallots, roughly chopped

  • 2 lemon grass stalks, roughly chop the white past of the stalk 

  • A handful of basil

  • 2 tbsp vegetable oil

  • Salt to taste

  1. Pre-heat the oven to 180°C or gas mark 4.
     

  2. Rise the fish and pat dry with a kitchen towel.

  3. Process the past ingredients in a food processor or chopper until the mixture becomes a smooth apste, ro grind using a pestle and mortar.
     

  4. Add the oil and salt and set aside.
     

  5. Make 3 or 4 deep diagonal cuts 4 cm deep on each side of the red snapper.
     

  6. Season inside the cuts and the gut cavities with salt and lime juice.
     

  7. Spread the paste inside the cavities and cuts using your hands or a palette knife.
     

  8. Transfer the fish to an oven-proof dish and bake for 30-40 minutes or until the fish is thoroughly cooked. 

©2019 by PettyElliott

Contact: petty@pettyelliott.com

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