Chopped fresh chilli; I use Habanero but select the one to suit your taste
1
ts
Cracker black pepper
1/2
ts
Minced Garlic
INSTRUCTIONS
Place all the ingredients other than fish in a large frying pan and bring
to boil
Add the fish and simmer until cooked, adding water if it starts to boil
dry..You should aim to have at least a cup of liquid left.
Meanwhile cook sufficient rice to suit (I use an mix of Canadian wild and
Basmati love the nutty taste but I hear there;s a U.S. version of Basmati
now..Texmati)
Place the fish on a plate with the rice and spoon over the sauce. A few
steamed vegitables such as juliened carrots, broccoli goes nicely.
A nice Saivignon Blanc if you like fruity or a Chardonnay goes nicely. Now
you know why I have such a large wine collection...love the stuff. Give me
a food and I'll find a wine to suite!
Posted to recipelu-digest Volume 01 Number 369 by "RobR"
<rroughto@laurel.ocs.mq.edu.au> on Dec 15, 1997
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