Baked Fish with Groundnut Sauce
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4 Servings
1 tb Peanut Oil
1/3 c Onion; diced
1 ts Garlic; minced
1 tb Fresh Ginger; minced
1/2 ts Ground Ginger
1/4 ts Red Pepper Flakes
3/4 c Canned Tomatoes; peeled and
-chopped, with juice
1 1/2 ts Dried Shrimp; ground to a
-powder
1/4 c Smooth Peanut Butter
1/2 c Boiling Water
1 1/2 lb Lingcod Fillet; pin bones
-removed, in 1 piece
Heat oil in a large skillet over medium-low heat. Add onion, garlic,
gingers and red pepper. Cook, stirring, until onion begins to color.
Add tomatoes and dried shrimp. Dissolve the peanut butter in the
boiling water and add to pan. Simmer until slightly thickened. Taste
for seasoning and adjust if necessary.
Preheat the oven to 400øF. Lay the fish fillet in a lightly oiled
baking pan and spoon the sauce over and around the fish. Cover
tightly and bake until a skewer enters the thickest part of the fish,
about 15 minutes. Serve with rice.
Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat,
2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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