OVEN-BAKED & GRiLLED
CHiLLi STUFFeD SeLAR FiSH
This evening, our family members will be coming over for dinner. My mother is cooking minced meat thai-style and sze chuan soup.
Bryan and I are preparing pilau rice (see Day 174) and chilli-stuffed fish. Very easy to do. Absolutely kindergarten.
3 Simple Steps:
1. Blend & Fry Ingredients.
2. Stuff the Fish.
3. Bake & Grill the Fish.
Ingredients : Tomato, red chillies, lemon grass,
curry leaves, cili padi (bird's eye chilly), garlic,
onions and tumeric (orange).
1. Blend the Ingredients.
(except for the curry leaves)
Blended chilli ingredients.
Add seasalt, shoyu and brown sugar.
Squeeze lime juice over.
Fry the Ingredients.
Heat cooking oil in a pan.
Saute chopped shallots. Add cumin seeds.
Add the blended chilly ingredients.
Toss in a handful of curry leaves.
2. Stuff the Fish.
Slice 2 sides of the fish to make a pocket.
Stuff the pockets with the fried chilly ingredients.
Layer the oven dish with
aluminium foil for easy cleaning later.
Arrange the fish for baking in the oven.
3. Bake & Grill the Fish.
The oven is pre-heated at 200 degrees C.
BAKE for about 40 - 45 minutes.
Thereafter, switch to GRILL mode
and grill for another 10 - 15 minutes.
Decorate with lemon slices, carrot flowers,
spring onion sticks and cherry tomatoes.
The aroma is simply amazing!
Here's my plate with the fragrant pilau rice, chilli fish
and mum's thai-style minced meat with vegetables.
Here's Bryan's plate ...before piling up! :D
Sze chuan soup.
Everyone enjoyed the dinner very much.
The combination is just excellent.
Absolutely finger-lickin' delicious! :D
Bon Appetite! :D
