Grilled ruby fish with Indonesian flavours
Photo by Babiche Martens
|1||Salt & freshly ground pepper, to season|
|2||Fish, whole ruby, gutted and scaled|
|2 cloves||Garlic, peeled and crushed|
|2 Tbsp||Tamarind, liquid|
|4 tsp||Palm sugar, finely grated|
|1 Tbsp||Lemongrass, finely sliced|
|2 Tbsp||Dark soy sauce|
|2 tsp||Ginger, crushed|
|¼ cup||Peanuts, salted|
|1||Red capsicum, deseeded, finely sliced|
|1||Spring onion, finely sliced|
|1 punnet||Cherry tomatoes, halved|
|1||Lime, to serve|
- Preheat oven to 200C. Make deep cuts into the skin of the fish, season well. Lay on an oven tray and bake for 30 minutes.
- Combine the garlic, tamarind, palm sugar, ginger, lemongrass and soy to make a dressing.
- Chop the peanuts and slice the capsicum and onion. Then add with the tomatoes to the dressing and spoon over the fish before serving with limes.