Ikan Woku (Woku Baked and Grilled Fish)

This is a special dish from Northern Sulawesi, Manado, Indonesia. You love spicy food ? This is for you...

 Ingredients:

1 Whole fish, weighing a total of 2 lbs. together (Either mullet, snapper, or mackerel) (up to 2)
3 Chiles
3 Candlenuts (substitute Brazil nuts)
1 Piece ginger root, 1 inch long
1 large Ripe tomato, peeled and chopped
½ tsp Turmeric
1 Lime, juice of
2 tbps Chopped mint
4 tbsp Shopped green onion
2 tsp Salt

How to:

Clean the fish.
Pound the chiles, candlenuts, and ginger together into a paste.
Add all the other ingredients, and rub the resulting mixture onto the fish, inside and out.
Wrap the fish in foil, refrigerate for at least 30 minutes.
Bake in a 375 F oven for 15 minutes.
Just before serving, unwrap the fish and put under the grill for 5 minutes.



Source

Comments

Post a Comment

Popular posts from this blog

Nyonya kuih lapis - nine layers cake 九層糕

Image
This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to generation, mother to daughters recipe. Nine is an auspicious word to signify long lasting and long life. There are so many different ways to make this cake, different colours, different flavours and different flour mixture to give various degree of softness and chewiness. Rice flour is the base of this cake mix, tapioca and wheat starch are added to give a more bouncy and chewier texture, some recipes use mung bean starch.I like to add coconut to give nice rich flavour. With the colours, I am not keen to add artificial colours. I sometime use two colours sometime three. I love the flavour of panda...
Read more

Homemade rustic pulled noodles

Image
When I have few hours with nothing to do at home, I always ended up in the kitchen making something. Today was no difference. I wanted zha jiang mian 炸醬麵 (fried sauce noodles) for dinner but don't fancy using dried noodles. So I made some rustic pulled noodles. I am not expert enough to make those super pulled noodles. My version is easier and more rustic.Here was what I did. This portion is enough for 2 peopleIngredients:250 - 275g strong white bread flour (extra strong if you can find some)1 medium or large egg3/4 - 1 tsp saltwaterExtra flour for dusting Method: Beat the egg and salt in a measuring cup. Top up the egg with water to 1/2 cup (125ml). Stir. Put around 250g of the flour in a mixing bowl, pour in the egg mixture. Start mixing till all the dry flour is absorbed into the dough. This dough should be quite stiff. If a bit sticky add in more flour. When the bowl is clean, cover and leave to rest for about 15 minutes. Then knead the dough. The dough should n...
Read more

Pan fried red bean paste cakes 豆沙煎軟餅

Image
I have another portion of this lo mai chee dough and some red bean paste sitting in the fridge need using. I made some fried soft cakes (dou sa jin yuen bing 豆沙煎軟餅) . If you like jin dui 煎堆 you probably like these little soft and chewy cakes. It has the same taste as jin dui only softer and less oily.Very very simple to make when I have the dough and bean paste all ready. Use the same quantity of dough and bean paste as the lo mai chee . Makes 12 small cakesFollow the same recipe for lo mai chee up to wrapping and forming the ball. Then gently press the ball to a flat cake, sandwich between both hands. Be careful not the split the edge, try to use gentle fingers pressure from the centre and outwards. Coat one side of each cake with raw sesame seeds. Pan fried with a little oil, fry the sesame seeds side first for few minutes on medium low heat till golden, flip over and fry the other side to golden and crisp.Serve hot. Source
Read more