Ikan Percek (Baked Fish, Malay Style)

This recipe comes from the Moosewood tradition. It depends on the tamarind for its authentic tart flavor. Tamarind is available at oriental food stores. Serves 6.

1/2 cup coconut milk
1/4 cup tamarind
1/2 cup coconut milk
1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)
3 lbs. fish fillets
3/4 cup minced onions
1 large clove garlic, minced
2 teaspoon grated fresh ginger root
salt to taste
1 teaspoon dried hot chilli peppers

Combine the onions, garlic, and fresh ginger. Rub the fillets with salt and half of the onion-garlic-ginger mixture. Place the fish in an oiled baking pan. Cover and chill for 30 minutes.

Combine the rest of the onion-garlic-ginger mixture with the chili peppers, coconut milk and tamarind. Spread this sauce over the chilled fish and bake uncovered at 400 F for 20 minutes or until the fish flakes easily with a fork.