BAKED FISH RECIPE

 

INGREDIENTS

• 1 whole Perch (40cm approx) scaled, gutted and de-finned
• 1/4 tsp Basil
• 1/2 tsp Blachan powder
• 1/2 tsp Turmeric powder
• 1/2 tbsp Chilli powder
• 1/2 cube Tom Yum stock cube
• 1 medium Onion
• 1 Tomato
• 1 clove Garlic
• 1 1/4 tsp Salt
• 2 pinches MSG (optional)
• 2 1/2 tsp Sugar
• 1/2 tbsp Vinegar

 

METHOD

• Put the powdered ingredients together in a bowl and set aside until needed.
• Chop 1/4 of the tomato and 3/4 of the onion, the garlic and place in a blender and blend until very fine paste.
• Add the powders to the blended mix and blend again to completely mix together.
• Remove mix from blender and place in a small bowl.
• Add the vinegar and mix through.
• Chop the remaining tomato.
• Slice the remaining onion.
• Cut criss-cross slices in the fish with a sharp knife.
• Place the fish on a large piece of aluminium foil.
• Coat the fish with the paste.
• Add the chopped onion and tomato to the top side of the fish.
• Wrap well in the foil.
• Bake in an oven at 220C for 30-40 minutes. Turn the fish over half way through the baking process