2 lb fish or ¾ lb prawns Salt and pepper 4 oz pumpkin 4 strings bora ½ pt rice 1 large onion Eschallot and celery 4 tsp mayonnaise 2 tsp tomato ketchup 2 wirri-wirri peppers 1 hard boiled egg Parsley, chopped Green peppers Tomatoes
Cook the fish gently in a small amount of water to which salt has been added. Remove from the heat.
Dice the pumpkin, cut the bora into ¼ inch lengths and cook both in the same liquid in which the fish was cooked.
Make up 1½ pints of fish stock using water, and use for cooking the rice.
Chop the onions, eschallot and celery. Flake the fish, but leave the prawns whole.
Mix together, the fish (or prawns), onions, eschallot, celery, mayonnaise, tomato ketchup, salt, wirri-wirri peppers and white pepper to taste.
Add the pumpkin and bora.
Pile the fish in the centre of the dish, and arrange rice around the fish while still hot. Alternatively, the rice may be moulded in a ring mould first and then the fish mixture heaped in the centre.
Garnish with slices of hard boiled eggs, chopped parsley, green peppers, and some tomatoes.