Dorinda’s Special Baked Fish


  • 4 fresh pompano or red snapper
  • 3 tablespoons peeled and finely grated fresh ginger
  • 4 cloves garlic, minced
  • 2 fresh red chiles, mashed into a pulp
  • salt
  • 1 tablespoon butter
  • 1 teaspoon garlic salt
  • ¾ cup fresh or canned crabmeat
  • 4 crayfish tails, cooked (optional)
  • chile sambal
  • semolina dumplings or cornmeal dumplings


  1. Preheat the oven to 350 °F / 180 °C.
  2. Scale and clean the fish, remove the gills, and cut off the fins and the tails.
  3. Lay the fish falt on a chopped board, and make 2 deep but short diagonal cuts in each side, leaving ½ inch between the 2 cuts.
  4. Prepare the seasoning by mixing the ginger, garlic, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish.
  5. Rub the rest of the seasoning paste all over the fish.
  6. Rub the butter over 4 pieces of aluminum foil.
  7. Place each piece of fish on a piece of foil, and sprinkle a bit of the garlic salt all over each piece.
  8. Loosely wrap up the foil to form parcels, and bake for 30 minutes.
  9. Wrap the crabmeat in foil, and warm in the oven for 10 minutes.
  10. Unwrap the baked fish and sprinkle the warm crabmeat over each piece.
  11. Serve each person a piece of fish and a crayfish tail, accompanied by chile sambal and dumplings.

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