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Recipes > Fish in Pungent Sauce
Guyanese and Trinidadian Recipes

Fish in Pungent Sauce

Ingredients

2 lb fish
½ tsp salt
1 tbsp chopped celery
1 tbsp chopped eschallot
½ tsp chopped wirri-wirri peppers
Batter
2 cups flour
2 cups water
3 level tsp baking powder
Salt and black pepper
Sauce
4 tbsp oil
1 large onion, sliced
1 medium carrot, sliced
1 green pepper, sliced
2 tomatoes, sliced
8 tbsp ketchup
7 tbsp vinegar
8 tbsp water
½ tsp salt

Preparation

  • Clean the fish and season with salt, chopped celery, eschallot and wirri-wirri peppers.
  • Heat the oil in a pan, and sauté the onion, carrot, pepper and tomatoes for about 3 minutes.
  • Add the ketchup, sugar, vinegar, water and salt, and simmer for 10 - 15 minutes.
  • Mix the flour, water, baking powder, salt and pepper to a smooth batter.
  • Coat the fish with batter and fry in deep fat until brown. Place in a serving dish, pour the sauce over and serve hot.
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