|
500
g
1
4
cloves
1
teaspoon
5
1/2
teaspoon
1
|
Cleaned whole fish
Medium onion, sliced lengthways
Garlic, sliced lengthways
Finely shredded fresh ginger
Whole black peppercorns
Salt or to taste
Fresh green chili
Vinegar as needed
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Method :
-
Have fish
cleaned and scaled with head, fins and tail removed.
-
Wash well, put
in a casserole dish with a lid and scatter the onion, garlic, ginger,
peppercorns and salt over the fish.
-
Put the chili
on top and add vinegar to just cover the fish.
-
Cover the
casserole with lid and seal with a thick dough of flour and water to
prevent moisture escaping.
-
Put in a very
slow oven at 112oC (225oF) and cook for six hours.
-
This method of
cooking helps to soften the bones.
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