Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha)2013-01-23
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
1 Â 2â3-lb. whole fish,cleaned
Kosher salt and freshly ground black pepper, to taste
2Â tsp. minced fresh ginger
4Â red or green chiles,
stemmed, seeded, and minced
3Â cloves garlic, minced
3Â tbsp. fresh lime juice
2Â tbsp. unsalted butter, melted
6Â whole peeled canned âštomatoes, plus 1â4 cup juices from can, purĂ©ed
Cooked rice, for serving
Put fish into a 9″ x 13″ baking dish. Cut three evenly spaced 1â4″-deep crosswise slits into each side of the fish. Season fish cavity and skin with salt and pepper and rub outside of fish with half of the ginger, chiles, and garlic; cover with plastic wrap and refrigerate for 30 minutes.
Heat oven to 500Â°. Put remaining ginger, chiles, and garlic, along with lime juice, butter, purĂ©ed tomatoes, and 1â2 cup water, into a 2-qt. saucepan over medium heat and cook, stirring occasionally, until flavors meld, about 5 minutes; strain sauce. Uncover fish and pour tomato sauce over it. Bake, basting fish with pan juices, until flesh is cooked through, about 20 minutes. To serve, transfer fish to a serving platter and pour some of the juices from the pan over fish. Serve with rice.