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1. Remove heads of fish & slit along belly right down to the tail. Gut & wash inside & out gently in cold water. Filleted trout are also available. 2. Put the fish on a board, on its stomach & gently but firmly run your fingers along the center bone. This will loosen the bone, turn the fish over & gently pull out the bone. If it does not come aaway in one piece, simply pull away the remaining pieces in exactly the same way. 3. Now cut the fish lengthwise into half. Cut each half into 3 pieces. 4. Crush the garlic & salt together to a smooth pulp. Add the rest of the ingredients & mix thoroughly. 5. Put 1 teaspoon of the marinade over each piece of fish & spread it so that it coats the entire surface. Place any remaining marinade on the fish & place the fish in a covered container. Leave to marinate in the refrigerator 3-4 hours. Remove from the refrigerator 30 minutes before cooking. 6. Arrange the fish, skin side down, in a shallow dish, with the thin end towards the center of the dish. Cover with pierced plastic wrap. Cook on 50% (medium) power for 4 minutes. 7. Turn the fish over, skin side up, & cook, covered as before, for a further 2 minutes. 8. Allow to stand for several hours, then reheat on 50% power & serve. Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:50 -0500 From: Randee Fried
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (41%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 65mg||20 %|
|Sodium 62.7mg||2 %|
|Potassium 438.7mg||12 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.4g|
|Protein 23.6g||34 %|
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Calories per serving: 182
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