-Fijian Food Safari
1 cup Fresh coriander (dhaniya)
5 cloves Fresh garlic, chopped fine
1 small pc Fresh ginger, chopped fine
¼ cup Water
1 Tbsp Lime juice
1 Tbsp Light soy sauce
2 Tbsp Thai Fish sauce
2 Tbsp Brown or raw sugar
½ Red or green capsicum, deseeded & diced
1 Tbsp Salt
Put the water, lime juice, soy sauce, fish sauce and brown sugar in a sauce pan and bring to a boil.
Add the chopped herbs and capsicum and cook for about 3 minutes on medium heat. Set aside.
Score (cut) fish and squeeze lime juice on both sides and inside the stomach.
Rub inside and out with salt and allow to marinate for about 15 minutes, then pat dry with paper towel.
Fry the fish in about 1 cup of vegetable oil, 4-5 minutes per side. Garnish with cucumbers, coriander, fresh capsicum
Serve with rice or root crops
1 cup Fresh coriander (dhaniya)
5 cloves Fresh garlic, chopped fine
1 small pc Fresh ginger, chopped fine
¼ cup Water
1 Tbsp Lime juice
1 Tbsp Light soy sauce
2 Tbsp Thai Fish sauce
2 Tbsp Brown or raw sugar
½ Red or green capsicum, deseeded & diced
1 Tbsp Salt
Put the water, lime juice, soy sauce, fish sauce and brown sugar in a sauce pan and bring to a boil.
Add the chopped herbs and capsicum and cook for about 3 minutes on medium heat. Set aside.
Score (cut) fish and squeeze lime juice on both sides and inside the stomach.
Rub inside and out with salt and allow to marinate for about 15 minutes, then pat dry with paper towel.
Fry the fish in about 1 cup of vegetable oil, 4-5 minutes per side. Garnish with cucumbers, coriander, fresh capsicum
Serve with rice or root crops
