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Number of serving: 4
Preparing time: 15 minutes
Cooking time: 25 minutes
Ingredient A:
1 tablespoon cooking oil
Ingredient B:
1 onion, coarsely chopped
2 gloves garlic, thinly chopped
1 piece grated fresh ginger (5cm / 2 inch)
1 teaspoon ground coriander
1 lemon grass (white stem only), chopped
Ingredient C:
1 teaspoons tamarind concentrate
2 tablespoons, finely grated lemon rind
1 pinch ground black pepper
4 medium size fish cutlets
Lime slices, to garnish
Method:
Preheat the oven to 160'C (315'F). Put the grease aluminum foil
on the baking dish. Meanwhile, put oil in pan over medium heat,
put in Ingredient B and stir
for 6 minutes. Add Ingredient C and toss. Move the mixture to a
baking dish, then move into oven for baking. After 10 minutes, turn the fish.
Apply spice paste to the fish evenly
and bake for another 9 minutes. Garnish with lime slices. Ready to
server with pasta or steam rice.
Cooking Tips: Change the cooking
time depend on the cutlets thickness.
Health Tips: Low salt and low
carb.
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