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Boil two cabbages in a good deal of water, and cut them into quarters.

Fry two anchovies slightly in butter and chopped parsley, add the cabbages, and at the last three tablespoonsful of good gravy, two tablespoonsful of grated Parmesan, salt and pepper, and when cooked, serve.

Tags: Italian Recipes, Fish Recipes

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Ingredients for the sauce are:

2 tea spoons of vegetable oil
2 tea spoons of finely chopped garlic
2 table spoons of grated ginger
A bunch of spring onions finely sliced
1 tea spoon of brown sugar
1 table spoon of tamarind pulp
2 tea spoons of cornflower
3 red chillies

We also need:

One whole fish
Sea salt to taste
Two tea spoons of grated ginger

First get a fresh, good sized fish from the market (ideally around 800 grams). Clean and score the fish on both sides. Scoring involves making small incisions into the fish.

Rub some salt into the fish and pat dry. Rub with ginger. In a heat proof dish, steam the fish for 10 minutes or until it looks cooked. Keep the fish warm.

Now it is time to prepare the sauce.

Heat the oil in a small pan and fry the garlic for a few seconds, stirring as you go. Add the ginger and spring onion for a few seconds longer until it is soft.

Add sugar and tamarind pulp. Bring the sauce to boil. Stir in cornflower, mixed with two tea spoons of cold water, pouring over the sauce. Remove from heat, as soon as the sauce thickens.

Now serve the fish on a serving tray & pour the sauce over it. Garnish with red chilly strips.

Steamed fish with ginger and tangy tamarind is now ready to be served. Try it, you will not be disappointed!

Tags: Fish Recipes

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