Baked Striped Bass With Yellow Rice
|Onion||1 Medium, peeled and coarsely chopped|
|Fresh ginger piece||1 , peeled and coarsely chopped (2 Inches Long And 1 Inch Wide)|
|Garlic||6 Clove (30 gm), peeled and coarsely chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Olive oil/Vegetable oil||4 Tablespoon|
|Whole cumin seeds||1⁄4 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Chopped chinese parsley/Regular parsley / fresh dill||3 Tablespoon, reserve a bit for garnish (Coriander Greens / Cilantro)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
Preheat oven to 400°.
Wash the fish thoroughly in cold running water and pat dry, inside and out.
Place the onion, ginger, garlic, turmeric, and 4 tablespoons of water in the container of an electric blender.
Blend at high speed until you have a smooth paste.
Heat oil in 8-10-inch skillet over medium flame, put in the whole cumin seeds, and as soon as they darken add the paste from the blender.
Fry, stirring, for 5 or 6 minutes.
Now add the tomato sauce and Chinese parsley.
Cook, stirring, another 2 to 3 minutes.
Remove skillet from heat.
Add salt, pepper, cayenne, cloves, and lemon juice, stir, and leave to cool slightly.
(Check the salt in the paste.
Remember it has to be enough to season all of the fish.) Cut 4 diagonal slits, at the same angle as the gills, on each side of the fish.Distribute paste inside fish, over fish, and inside the slits.
Place fish on baking platter or on baking tray covered with aluminum foil, and bake 40 to 50 minutes, basting every 8 to 10 minutes.
Meanwhile, prepare the Yellow Rice.