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| 1 Esslöffel | peanut oil |
| 1/3 Tasse | onions diced |
| 1 Teelöffel | Garlic minced |
| 1 Esslöffel | ginger minced, fresh |
| 1/2 Teelöffel | ginger ground |
| 1/4 Teelöffel | red pepper flakes |
| 3/4 Tasse | Canned Tomatoes; peeled and chopped, with juice |
| 1 1/2 Teelöffel | Dried Shrimp; ground to a powder |
| 1/4 Tasse | Smooth Peanut Butter |
| 1/2 Tasse | water boiling |
| 1 1/2 x ca. 450 g | Lingcod Fillet; pin bones removed, in 1 piece |
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Heat oil in a large skillet over medium-low heat. Add onion, garlic, gingers and red pepper. Cook, stirring, until onion begins to color. Add tomatoes and dried shrimp. Dissolve the peanut butter in the boiling water and add to pan. Simmer until slightly thickened. Taste for seasoning and adjust if necessary.
Preheat the oven to 400°F. Lay the fish fillet in a lightly oiled baking pan and spoon the sauce over and around the fish. Cover tightly and bake until a skewer enters the thickest part of the fish, about 15 minutes. Serve with rice.
Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat, 2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.
Shadow Zone Iv - Stinson Beach, Ca
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