Baked Spiced Fish Cutlets Recipe
This baked spiced fish cutlets is famous among Indonesians, which is usually served with steamed white rice. The spice mixture can be made one day in advance refrigerated in an airtight container.
Prep time: 15 minutes
Cooking time: 15-20 minutes
Serves 4
Baked Spiced Fish Cutlets Ingredients:
4 small fish cutlets
2 tsp lemon grind, very finely grated
2 tsp tamarind concentrate
1 tbsp oil
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 stem lemon grass, finely chopped (white part only)
1 tsp ground coriander
2 inch piece of fresh ginger, finely grated
lime wedges, to garnish
Baked Spiced Fish Cutlets Cooking Instructions:
1. Preheat the oven to warm. Line a baking dish or tray with aluminum foil. Lightly oil the aluminum foil to prevent the fish from sticking. Heat the oil in a frying pan then add the onion, garlic, ginger, coriander and lemon grass. Stir over medium heat for 5 minutes or until aroma is out.
2. Stir in the tamarind, lemon rind and some freshly ground black pepper. Remove from the heat and set aside to cool.
3. Spread the spice paste over the fish then arrange them in the dish in a single layer.
4. Bake the fish for 10-15 minutes or until the fish flakes when tested with a fork. Be sure not to overcook or it will be dry. Garnish with lime wedges and serve with steamed rice.
