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Fish with a Cashew Ginger Marinade

When they are unwrapped at the table, their delicious aroma will make your mouth water.

ingredients

serves 4
1.1 kg (2 1/2 lb) sea bass or pomfret, scaled and cleaned
150 g (5 oz) l 1/4 cups raw cashew nuts
2 shallots or 1 small onion, finely chopped
1 cm (1/2 in) fresh root ginger, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, seeded and finely chopped
30 ml (2 tbsp) vegetable oil
15 ml (1 tbsp) shrimp paste
10 ml (2 tsp) sugar
30 ml (2 tbsp) tamarind sauce
30 ml (2 tbsp) tomato ketchup
juice of 2 limes
salt

method

1. Slash the fish 3 - 4 times on each side with a sharp knife. Set aside.

2. Grind the cashew nuts, shallots or onion, ginger, garlic and chilli to a fine paste in a mortar with a pestle or in a food processor. Add the vegetable oil, shrimp paste and sugar and season to taste with salt. Blend, then add the tamarind sauce, tomato ketchup and lime juice and blend again.

3. Cover both sides of the fish with the paste and set aside in the refrigerator for up to 8 hours to allow the flavours to mingle.

4. Wrap the fish in foil, securing the parcels carefully. Bake in a preheated oven at 180°C (350°F) Gas 4 for 30-35 minutes.

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