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1
Preheat the oven to 425 degrees, and smear 1 tablespoon of the olive oil in a 13-by-9-inch ovenproof glass baking pan.
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2
Stick the cilantro inside the belly of the fish, or scatter around the fillets and slide into the pan.
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3
Stir together the tamarind paste or concentrate, the brown sugar, and the soy sauce in a small mixing bowl, adding enough water to thin until runny.
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4
Stir in the white wine, and spoon the sauce over the fish.
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5
Scatter the grated and cut ginger and the preserved lemons around the fish, and drizzle the remaining oil on top.
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6
Bake in the oven for 20 to 30 minutes, or until just cooked through.
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7
Remove the ginger knobs and serve.
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8
Cut off the very ends of each lemon.
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9
Cut each one lengthwise into quarters, cutting to but not through the opposite end.
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10
Sprinkle 2 tablespoons of salt into the cut sides of each lemon.
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11
Put the lemons in a large jar (its fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice.
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12
Let sit for a day.
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13
The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons.
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14
This will help keep them sealed while they preserve.
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15
Put the jar in the refrigerator and allow to cure for 2 to 3 weeks.
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16
Before using, scrape off the pulp if desired.
