Recipe - Ikan Woku (Baked And Grilled Fish)

1 Whole fish, weighing a total
of 2 lbs. together (Owen
calls for either mullet,
snapper, or mackerel) (up
to 2)
3 Chiles (either frutescen or
annuum; I use a half dozen
long Afgan chiles. If I
only had bird chiles, I'd
toss in a dozen)
3 Candlenuts (substitute
Brazil nuts)
1 Piece ginger root, 1 inch
long
1 lg Ripe tomato, peeled and
chopped
One half teaspoon Turmeric
1 Lime, juice of
2 tablespoon Chopped mint
4 tablespoon Shopped green onion
2 teaspoon Salt

From Sri Owen's "Indonesian Food and Cookery", from Menado, Indonesia

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.

Posted to CHILEHEADS DIGEST V3 #161

Date: Fri, 15 Nov 96 22:07:22 0500

From: anthony rue true@ucet.ufl.edu