I love Asian food. Their use of chilies and spices adds subtle layers of flavor and heat enhance a dish. Asian food is both spicy and savory. In my new novel, Slow Boat to Hell, one of my characters is a chef studying Malaysian and Indonesian recipes. I thought this would be a good time to introduce Faith's version of Ikan Bakar,a Malaysian staple found in many roadside stands. I will be posting other Faith Nomore's recipes as novel progresses.
Malaysian Ikan Bakar, Faith Nomore Style
2 pieces red snapper (Faith uses fresh Dorado but it's hard to find. Mahi mahi could be used.)
2 shallots, minced
3 cloves garlic, minced
1 tsp. ginger, minced
2 tsps. Turmeric powder
1 tablespoon brown sugar
2 tsps. miso paste or fish sauce
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons oil
1/2 teaspoon srirachi sauce
1/4 tsp. salt
Take all ingredients except fish and blend until they form a paste. Make slits across snapper and rub paste over fish. In Malaysia they wrap the fish in banana leaves. In the US, you can warp in foil. Place in pre-heated 350 degree oven. Bake for 20-25 minutes until flaky.
Roasted Tomato-Mango Salsa
5 Plum tomatoes, oven roasted, seeded, and small diced
1/2 cup diced mango
1/2 red onion, small diced
1 Anaheim pepper, small diced
1/2 red bell pepper, small diced
1/4 cup lime juice
1 tablespoon minced cilantro
salt/pepper to taste
Citrus Basmati Rice
1 1/2 cups basmati rice
4 quarts water
1 1/2 tsps. salt
3 tablespoons orange juice
3 tablespoons lime juice
1 tablespoon chopped cilantro
2 tablespoons small died mango
2 tablespoons chopped orange, seeded, peeled.
Bring water to a boil. Add salt.
Meanwhile, heat a sauté pan over medium heat. Add rice and sauté or stir for 2-3 minutes until nutty aroma. Add rice to boiling water, cover, reduce heat to low and cook 15 minutes. Drain any remaining water.
Stir in other ingredients.
Serve fish with rice. Add salsa. Enjoy.
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