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Vinegar Chilli Fish

ingredients

serves 2 - 3
2 - 3 mackerel, filleted
2 - 3 fresh red chillies, seeded
4 macadamia nuts or 8 almonds
1 red onion, quartered
2 garlic cloves, crushed
1 cm (1/2 in) fresh root ginger, peeled and sliced
5 ml (1 tsp) ground turmeric
45 ml (3 tbsp) coconut or vegetable oil
45 ml (3 tbsp) wine vinegar
150 ml (1/4 pint) 2/3 cup water
salt
Deep-fried Onions, to garnish
finely chopped fresh chilli, to garnish

method

1. Rinse the fish fillets in cold water and then dry them well on kitchen paper. Set aside.

2. Grind the chillies, nuts, onion, garlic, ginger, turmeric and 15 ml (1 tbsp) of the oil to a paste in a food processor or with a pestle and mortar. Heat the remaining oil in a frying pan and cook the paste for 1 - 2 minutes, without browning. Stir in the vinegar and water. Add salt to taste. Bring to the boil, then reduce to a simmer.

3. Place the fish fillets in the sauce. Cover and cook for 6 - 8 minutes, or until the fish is tender.

4. Lift the fish on to a plate and keep warm. Reduce the sauce by boiling rapidly for 1 minute. Pour over the fish and serve. Garnish with Deep-fried Onions and chopped chilli.

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