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Serpent-head fish baked with wine
1 serpent-head fish weighing about 1 kilogram,
1 table spoon ground pepper,
2 tea spoon salt,
4 table spoon white wine,
1 table spoon butter.
Preparation
1) Scale the fish and wash thoroughly. Cut along the back from head to tail and open the body out. With a sharp knife, remove the bones. Remove the entrails, and wash well once again.2) Rub the entire body with the salt and peper and then apply the butter. Bake at 350 ํ F. for about 25 minutes until golden ; then, pour the wine over the fish and bake for 5 more minutes. Serve with sauce and vegetable as you like.
3) Sauce : pound 10 garlic colves, 2 coriander roots, and 7 hot chillies until finely ground, transfer to small bowl, add 1 1/2 table spoon lime juice and 1/2 table spoon salt, stir to mix, and serve with the serpent-head.