PEPPERED FISH – FISH IN SWEET AND SPICY SAUCE

• Yield: 10 servings
• Prep: 20 minutes
• Cook: 40 minutes
• Total: 1 hour

Ingredients

• 2 pounds whole Hake fish or any fish of choice - about 1 kg, see note 2*
• 5 tomatoes
• 1 red bell pepper
• 2 habaneros (hot peppers)
• 1 medium onion
• 1 stem green onion
• 5 garlic cloves - peeled
• 1/2 inch ginger root - peeled
• 2 small seasoning/stock cubes - Maggi, about 4g per cube
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 cup oil
• Oil for deep frying fish

Dried spices for seasoning fish

• Half teaspoon garlic powder
• Half teaspoon ginger powder
• Half teaspoon onion powder

Method

1. Cut fish into 3-4 slices each. Wash thoroughly and pat dry with a paper towel.
2. Season fish with half a teaspoon of salt, garlic powder, ginger powder and onion powder. Mix well to coat and set aside.
3. Heat oil in a large pot or wok. Deep fry the fish until golden brown on each side. Be sure to flip when one side gets brown so the fish is evenly cooked. Cook fish in oil for about 8 minutes (about 4 minutes on each side) then remove and place on paper towel to absorb excess oil.
4. In a blender, put in tomatoes, onions, bell pepper, garlic, ginger and green onions. Blend into a puree.
5. Pour one cup of oil into another pot. Let it heat up on high for about 5 minutes then pour in puree. Let it cook for about 10 minutes until the pepper/tomato sauce shrinks and starts sticking to the bottom of the pot.
6. Add in half a teaspoon of salt, Maggi and ground white pepper. Stir well.
7. Add in fried fish and stir to ensure the sauce properly coats the fish. Let it simmer together for about 3 minutes then turn off the heat.
8. Enjoy warm!