1 lemongrass stem (only the white part), chopped fine
2 teaspoons of tamarind concentrate
2 teaspoons lemon peel, very fine grated
4 slices of fish small lime wedges, for ornament
black pepper, freshly ground
Preheat the oven to 160 degrees Celsius. Grate the ginger. Line a baking tray with foil and accept it to prevent the fish from sticking. Heat the oil in a frying pan, throw the onion, garlic, cl ginger, coriander and lemongrass, and jump everything over medium heat during 5 minutes or until it gives off a lot of aroma.
Stir in the tamarind concentrate, lemon zest and some freshly ground black pepper. Remove from heat and set aside until cool.
Layer the spice paste over the pes cado placed on the tray in a layer.
Bake it 10 to 15 minutes or until the fish opens easily with a fork. Try not to bake too much to keep it from dry. Garnish with lime wedges and serve with steamed rice.
The spice mixture can be prepared the day before and stored in the refrigerator in an airtight, air-free container. You can increase the cooking time if the fish slices are too thick.
Recipes easy to https://recetasdecocinafaciles.NET /