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Baked Fish (Ikan Bakar)


* 1.5 kg Medium-size snapper or jewfish
* 1 Medium onion, chopped
* 2 cloves Garlic
* 1 tsp Finely chopped fresh ginger
* 2 tbsp Tamarind liquid
* 1 tbsp Dark soy sauce
* 1 tbsp Oil
* 1 tsp Sambal ulek (optional)
* 1 tsp Salt
* 1 tsp Ground turmeric
* 3 tbsp Finely chopped fresh coriander leaves
* Banana leaves or foil for wrapping



Wash fish and dry well with paper towel.

Score the flesh diagonally on each side.

Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.

Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.

Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.

Secure with bamboo skewers.

Bake in a moderate oven for 35-40 minutes or until fish is cooked.

Oven temperature should be 338° F - 374° F / 170° C-190° C.

When ready to serve, the flesh will look milky white and flake easily when tested with a fork.

Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table. Serve hot.

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