Fish is a common dish all over Asia but it's especially ubiquitous in Southeast Asia where there is plentiful fish from the oceans.

baked fish


The cuisines of Malaysia, Indonesia, Thailand, Cambodia and Laos as well as Sri Lanka have many variations of spicy fish dishes.

If you love seafood, try these other recipes: Steamed Whole Fish, Morimoto's Lobster Masala, Laksa Noodle Soup with Prawns and Coconut Shrimp.

MALAYSIAN STYLE BAKED FISH

Ingredients

  • 1/2 kilo Ikan Bawal ( Pomfrei or any other fish suitable for steaming)
  • Ginger ( thumb size) - cut into fine strips
  • 1 clove garlic (sliced thinly)
  • 1 big onion (sliced thinly)
  • 4 pieces medium size chinese mushroom,( soak, clean & slice into strips)
  • 1 small knob of Assam Jawa(Tamarind)
  • 2 tbsp. oyster sauce
  • 1 tsp salt ( according to taste)
  • 1 tbsp. Sesame oil
  • Chillies, Celery & Spring Onions for garnishing
malaysian baked fish


Method:
  1. Clean fish well & rub with Assam jawa (Tamarind) and leave for 10 minutes.
  2. Then wash and rub with salt both inside and outside. Leave it to season in the fridge.
  3. Saute ginger, garlic, big onion, and mushroom in enough oil until aromatic.
  4. Then turn off the heat & add oyster sauce.
  5. Meanwhile arrange the fish in a baking tray.Put half the fried ingredients in the fish stomach & the other half to be spread on top of the fish.
  6. Bake in the oven , 350 degrees F. for half an hour.
  7. Turn off the oven & leave fish in the oven for another 10 minutes.
When serving garnish with sliced chillies, spring onions & celery.

CASSEROLE CHILI FISH

Ingredients

  • 1 black pomfrei or 1 lb. salmon steak
  • 1/2 can(400 ml can) coconut milk
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 big onion
  • 4 shallots
  • 2 red chilis
  • 2 green chilis
  • 2 ladies fingers
  • 1 small knob of Assam/tamarind, mix with 1 teaspoon water to extract the Assam juice
  • a little cooking oil
  • salt & sugar to taste

Method

  1. Clean fish & rub with a little salt.
  2. Pound or grind cumin, coriander and shallots together.
  3. Cut the onions into rings.
  4. Slice the green and the red chillies into strips.
  5. Cut the lady's fingers into segments.
  6. Fry the pounded cumin, coriander and shallots until fragrant.
  7. Add in the coconut milk, assam juice, salt and sugar.
  8. Bring to a boil.
  9. In a casserole dish, place the fish, onion rings, green & red chillies and the lady's fingers.
  10. Pour the boiled mixture over the fish and bake in a moderate oven( approx. 350 degrees F) for about 20-25 minutes or until the fish and vegetables are cooked.
Serve hot.