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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Whole fish, weighing a total of 2 lbs. together (Owen calls for either mullet, snapper, or mackerel) (up to 2) |
| 3 | Chiles (either frutescen or annuum; I use a half dozen long Afgan chiles. If I only had bird chiles, I'd toss in a dozen) |
| 3 | Candlenuts (substitute Brazil nuts) |
| 1 | Piece ginger root, 1 inch long |
| 1 gross | Ripe tomato, peeled and chopped |
| 1/2 Teelöffel | turmeric |
| 1 | Lime, juice of |
| 2 Esslöffel | mint chopped |
| 4 Esslöffel | Shopped green onion |
| 2 Teelöffel | salt |
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From Sri Owen's "Indonesian Food and Cookery", from Menado, Indonesia
Clean the fish. Pound the chiles, candlenuts, and ginger together into a paste. Add all the other ingredients, and rub the resulting mixture onto the fish, inside and out. Wrap the fish in foil, refrigerate for at least 30 minutes. Bake in a 375 F oven for 15 minutes. Just before serving, unwrap the fish and put under the grill for 5 minutes.
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