11/2 lbs. (750 g) fish
1 small onion, chopped
1 small unripe papaya
1 cup pineapple pieces
1 head Chinese cabbage
4 tablespoons margarine
1/2 inch ginger, chopped or crushed
1/2 teaspoon sugar
1 teaspoon soy sauce
1 cup water
1 teaspoon corn flour
salt to taste
Peel the papaya, remove seeds and cut lengthwise. Wash and chop the
cabbage lengthwise. Using a spoon or shell scrape the fish meat away from
the bones and skin. Form into small balls.
Heat the margarine in a frying pan. Gently fry the fish balls until
cooked. Remove from the pan.
Fry the papaya and pineapple pieces. Add the onion, cabbage stalks
and lastly the cabbage leaves. Fry until just under-cooked. Mix together the
sugar, soy sauce, water and corn flour. Add to the vegetables and stir
continuously until it boils. Add fish balls and stir. Serve hot with cooked
taro, breadfruit or rice.
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