BAKED FISH.

BAKED FISH WITH PRESERVED LEMONS.


For this recipe you can use any fish, I’ve used a black trevaly. This fish meat is good for baking.

If you don’t have preserved lemons, slice up 2 fresh lemons or limes.
Slice chilies, 1 big onion, and an inch of ginger, 3 garlic, 5 kaffai lime leaves or coriander leaves. Spring onions.

At the back of the fish, slit it from the head to the tail; stuff the above into the slits.
If using preserved lemons use 2 and mash it up. , add a pinch of sugar, a dash of soy sauce, cut down salt.

You can add other herbs and seasonings if you like.
I sometimes use the roots of the coriander plants, chopped fine with, ginger, garlic, chilies, spring onions, mix all this in a bowl with a dash of fish sauce, a pinch of sugar, soy sauce, sesame oil.
For a better taste, add 1/2 pk. of bonito soup stock.

Slice up 2 tomatoes and 2 lemons, place slices into the slits and stomach of the fish, spoon in the sauce mixture.
Place the fish on the foil on a tray before you do all this, fold up the foil when you have stuff the fish, leave 2-3 hrs.

Bake in mod. oven 40mins. Open foil for the last 10 mins, test with a knife, if the blade goes right through, it’s cooked, if not ready, leave for 10 more mins.

Happy cooking Ivan. Let me know how it turns out.
Copyright. (c)Gourmetchef.2005.