The winning streak: This recipe has drawn heavily from my weed-ful garden ;) The tangy wood sorrels fill in for the lemon zest I had initially imagined fr this recipe. I will shortly post about nutritious garden weeds for healthy alternatives in recipes.
Marinade: English mustard paste - 2tsp, garlic cloves - 4 big ones, ginger - 1"X1/2" should be enough, green chilis - as per your liking - I used two really hot ones,
cilantro - 1/2 cup roughly chopped, oxalis (woodsorrel) leaves & stalk (discard the lowest end) - about 1/2 cup roughly chopped- , black pepper corns, turmeric powder (optional) 1/2 tsp, salt.
Grind all of this to a
paste with a little water, coat well on fish and refrigerate for 30-60 mins.
TING......did you notice I didn't use any oil yet ;)
Tip: I used frozen basa, so I used the water that was released while thawing the fish. It actually is raw fish stock...right? Well I couldn't throw that away!!
Baking: Preheat oven at 400degF/200 deg C. Bake fish in gravy for 30 mins.Save the gravy. Serve hot
with white rice or bread.
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