Baked Snapper in Woku Spices

 Saw this in Nor's house yesterday but postponed to today when both boys are at home for dinner (they go to tution class on Mondays). Nor said that the dish is delicious but I think it is super-delicious.... with really special aroma of the spices & herbs. Even a king will be impressed on this I think....hehe!

 Since the recipe is quite lengthy, I will just copy paste from Ummi's house & modified according to available ingredients. Please refer to the link on how the other two did theirs. If anyone needs translation, please shout and give me sometime....

Source: Ummi and Nor (maceh kongsi respi yg marbeles ni, izinkan Along kongsi kat sini pulak ya)

BAHAN2:

1 ekor / 1 kg  Ikan Snapper - dikelar-kelar
1 biji Limau Kasturi
1/2 sudu teh garam

# Lumur ikan siakap dengan limau nipis dan garam. Perapkan 15 minit.

6 helai daun limau purut - buang tulangnya dan hiris halus (reduced instead of 8)
2 helai daun pandan - hiris halus (reduced instead of 4)
2 helai daun kunyit - hiris halus
3 batang serai - ambil putihnya dan hiris halus
5 tangkai selasih - diambil daunnya (xda stok ni)
2 biji tomato merah - potong dadu
250 ml air
1/2 sudu teh garam
1 sudu teh gula pasir
2 tangkai daun bawang - dipotong-potong
3 sudu makan minyak masak untuk menumis

BAHAN KISAR:

12 biji bawang merah
4 biji cili padi

1 biji Cili Merah

1 biji Cili Hijau
5 biji buah keras - bakar kejap (letak 3 biji jer sbb stok abis)
3 cm kunyit hidup - bakar
2 cm halia

CARA2:

1. Panaskan minyak dalam kuali, tumiskan bahan kisar, daun limau, daun pandan, daun kunyit dan serai sehingga terbit aroma.
2. Masukkan tomato dan kacau hingga layu.
3. Masukkan air, gula pasir dan garam. Masak sehingga matang dan mendidih.
4. Masukkan daun selasih dan ikan siakap. Masak sehingga kuah menyerap.
5. Sediakan alluminium foil yang telah digriskan sedikit minyak dan letak angkat ikan tadi di atas alluminium foil.
6. Tuangkan juga semua kuah pekat tadi rata-rata menyaluti ikan.
7. Bakar selama 30 minit dengan suhu ketuhar 180C sehingga ikan masak.


This is the fish that I used (weighted about 1 kg):

 Slice the fish before marinate: