Fish in Hot Sauce

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Ingredients:

• 4 (8-oz. each) whole fish, such as mackerel or trout, cleaned
• 4 lime slices
• 4 tablespoon vegetable oil
• 4 green onions, sliced
• 1 (½-inch) piece fresh gingerroot, grated
• 1 garlic clove, crushed
• 1 teaspoon mustard seeds
• ¼ teaspoon red (cayenne) pepper
• 1 tablespoon tamarind paste
• 2 tablespoons tomato paste
• 6 tablespoons water
• Lime slices, to garnish

Rinse fish and pat dry with paper towels. Slash two or three times on each side with a sharp knife and tuck a lime slice inside each fish. Set aside. Heat 2 tablespoons of the oil in a small saucepan. Add onions and cook stirring, 2 to 3 minutes, until softened. Add gingerroot, garlic and mustard seeds; cook 1 minute more.

Stir in cayenne, tamarind paste, tomato paste and water. Bring to a boil, reduce heat and simmer, uncovered, about 5 minutes, until thickened slightly. Meanwhile, heat grill. Place fish on grill rack, brush with remaining oil and cook about 5 minutes on each side, until fish just begins to flake basting occasionally with oil. Serve hot with the sauce. Garnish with lime slices.

Makes 4 servings.

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