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:
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2 whole yellow tail, approx. 800g each, cleaned, finned, scaled and trimmed
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2 tbsp lime juice
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2 tsp salt - 1 tsp for each fish
Paste:
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4 red curly chillies, roughly chopped
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2 cloves of garlic, roughly chopped
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10 shallots, roughly chopped
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2 lemon grass stalks, roughly chop the white past of the stalk
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A handful of basil
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2 tbsp vegetable oil
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Salt to taste
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Pre-heat the oven to 180°C or gas mark 4.
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Rise the fish and pat dry with a kitchen towel.
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Process the past ingredients in a food processor or chopper until the mixture becomes a smooth apste, ro grind using a pestle and mortar.
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Add the oil and salt and set aside.
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Make 3 or 4 deep diagonal cuts 4 cm deep on each side of the red snapper.
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Season inside the cuts and the gut cavities with salt and lime juice.
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Spread the paste inside the cavities and cuts using your hands or a palette knife.
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Transfer the fish to an oven-proof dish and bake for 30-40 minutes or until the fish is thoroughly cooked.