Kyenam (chee-nahm) is an extremely easy-to-make and exotic fish dish. It is served accompanied by a rather hot sauce made from blended razo vegetables and garnished with tomatoes and onions. The sauce may also be used as a dip.
1 teaspoon butter
1 lb. trout, prepared for cooking
1 teaspoon salt
2 teaspoon black pepper
12-inch piece fresh root ginger, peeled and chopped juice of
2 oz. butter, melted
3 large red peppers, white pith removed, seeded and chopped
1 fresh red chilli, chopped
1 large onion, chopped
3 large tomatoes, blanched, peeled, seeded and chopped
1 teaspoon salt
2 medium-sized tomatoes, thinly sliced
1 medium-sized onion, thinly sliced and pushed out into rings
1 tablespoon finely chopped fresh parsley
First, prepare the sauce. Put the peppers, chilli, onion, tomatoes and salt into an electric blender. Blend the ingredients for 30 to 40 seconds. Alternatively, puree the ingredients in a food mill. Spoon the sauce into a serving bowl and set aside while you prepare the fish.
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 1803C). Lightly grease a large shallow baking dish with the tea-spoon of butter.
Put the trout in the baking dish and sprinkle the fish with the salt, pepper, chopped ginger and lemon juice. Pour the melted butter over the fish.
Place the baking dish in the centre of the oven and bake for 25 to 30 minutes, or until the fish is golden and flakes easily when tested with a fork.
Remove the dish from the oven and transfer the fish to a warmed serving dish. Garnish with the sliced tomatoes and onion and sprinkle over the parsley. Serve immediately, with the sauce.