Irene Weil's Dorade Royale With Preserved Lemon, Tamarind, Ginger, and Cilantro
From In Search of the Food of the Jews of France
3 tablespoons olive oil
1 3- to 4-pound whole sea bream, snapper, or grouper (or 2 1/2 pounds of fillets)
6 sprigs cilantro
1 heaping tablespoon tamarind paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1/4 cup white wine
1 6-inch knob of ginger, peeled, half grated, half sliced thin
1 1/2 preserved lemons, diced
1. Preheat oven to 425 degrees. Grease a 13-by-9 inch oven-safe glass baking pan with 1 tablespoon of the olive oil. Place fish in pan, sticking cilantro inside belly.
2. In a small bowl, stir tamarind paste, brown sugar and soy sauce with enough water to make it runny. Stir in wine and spoon over fish.
3. Scatter ginger and preserved lemon around fish, and drizzle remaining oil on top.
4. Bake for 20 to 30 minutes or until just cooked through.
