- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 1 whole fish, cut crossways into 2 inch segments
Marinade
- 1 garlic clove, crushed
- 1 knob ginger, grated
- 1 tsp turmeric
- 1 tsp salt
- 1 bunch ngai ngai (Rosella leaves)
- 1 large tomato, chopped
- ¼ onion, chopped
- 2 tbsp palm oil
Instructions
Marinate fish in a mixture of garlic, ginger, turmeric and salt.
Wash leaves, remove the little stems and chop leaf finely. Place onion, tomato and the chopped leaves into a saucepan with about 120 ml of water and simmer. When the leaves have reduced and turned brown, add palm oil and salt to taste and cook for a few more minutes.
Fry fish pieces in olive oil. Place fish pieces on serving dish and spoon mixture over the fish. This mixture is often eaten on its own.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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