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1
Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
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2
Place the fish fillets on the bed of ginger and spring onion.
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3
Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
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4
Sprinkle rock salt.
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5
Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
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6
Boil the baby potatoes in salt water.
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7
Halve the boiled baby potatoes. Do not peel the skin.
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8
Soak the baby potatoes in the rice wine for half an hour.
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9
Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
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10
Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
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11
I baked the fish fillets and the baby potatoes together in the same pan.
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12
Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
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13
Cumin Rice.
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14
Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
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15
Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
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16
Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.
