Caribbean and African Cooking: Bambaya Gingered Fish

During the course of the year we change the menus in the restaurant depending on the season. However, this dish appears on every menu because it is such a great favorite with our customers. I use snapper in this recipi but bream and other fleshy fish are also suitable. If using filleted fish, season with the dry seasoning mix

Serves 4

THE FISH
1 piece of fresh ginger
2 medium-sized snappers flour for dusting
2 tbsp lemon juice oil for frying
2 tbsp fresh herb
dressing

Clean and wash the fish. Cut each fish into 2 portions and make a s along the backbone for stuffing each piece. Rub the lemon juice ovei the pieces and a small amount of the fresh herb dressing into the slit Grate the ginger on the coarse shredder side of a grater. Pat the ginger onto both sides of each portion of the fish and leave to marinate overnight or at least for a few hours. When marinated, scrape off all the ginger and pat dry. Dust lightly with flour on both sides, taking care not to lose the stuffing. Fry in hot oil for a few minutes on both sides.

THE SAUCE
2 tbsp margarine
1 large onion, finely chopped
3 cloves garlic, crushed 1 tbsp tomato puree 2 1/4 cups stock
1 stick celery, finely chopped
2 bayleaves
a sprig of fresh thyme hot pepper, to taste two grates of nutmeg 1 sprig parsley, chopped

Cook the onion and garlic on a low heat in the margarine until soft. Stir in the puree, then the stock and finally the rest of the ingredients. Stir well. Simmer gently for 15-20 minutes, stirring occasionally. Add the fish pieces and simmer for a further 10 minute; The sauce will gradually thicken and may need more stock or water.