A Taste Of Africa/Dorinda Hafner 2002

Dorinda's Special Baked Fish
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 fresh pompano or red snapper 3 tablespoons peeled and finely grated fresh ginger 4 cloves garlic, minced
2 fresh red chiles, mashed into a pulp salt 1 tablespoon butter
1 teaspoon garlic salt 3/4 cup fresh or canned crabmeat 4 crayfish tails, cooked (optional)
Chile Sambal Semolina Dumplings or Cornmeal Dumplings



1 Preheat the oven to 350 F/180 C. Scale and clean the fish, remove the gills, and cut off the fins and the tails. Lay the fish falt on a chopped board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
2 Prepare the seasoning by mixing the ginger, garlic, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish. Rub the rest of the seasoning paste all over the fish.
3 Rub the butter over 4 pieces of aluminum foil. Place each piece of fish on a piece of foil, and sprinkle a bit of the garlic salt all over each piece. Loosely wrap up the foil to form parcels, and bake for 30 minutes.
4 Wrap the crabmeat in foil, and warm in the oven for 10 minutes. Unwrap the baked fish and sprinkle the warm crabmeat over each piece.
5 Serve each person a piece of fish and a crayfish tail, accompanied by Chile Sambal and dumplings.

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