NAME: 

Rice with smoked mackerel fish in mango - tomato sauce

INGREDIENTS (for 4 persons):

2 smoked mackerel, 400g tomatoes, 1 teaspoon thyme, 1 tablespoon parsley, 2 tablespoons sugar, 1 tablespoon margarine or butter, 2 pieces garlic, 2 pieces ripe mangoes, 2 tablespoons lemon juice, 1 fish cube, a handful of fresh parsley leaves, 1/2 teaspoon chili pepper, 200g onions, 4 tablespoons white wine, 2 teaspoons wheat flour, oil, salt.

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

METHOD:

(1)   Wash and peel the mango. Peel and wash the garlic and onions. Wash the tomatoes and

parsley leaves. Cut the mango, onions, parsley leaves and tomatoes into small pieces and press the garlic.

(2)   Cut the fish open with a knife. Sprinkle lemon juice, wheat flour (1 teaspoon per fish), and a small amount of chili, garlic, thyme, and parsley on and in the fish. Fill the inside of the fish with thyme, parsley leaves (reserve some parsley leaves for garnishing), and half of the chopped onions. Seal the fish with hooks or rope. Marinate for 10 minutes.

(3)   Fry the fish in the deep fryer at 160 degrees for 5 - 10 minutes. Add butter and heat it in a pan. Add tomatoes, onions, thyme, chili, and garlic and fry for 3 minutes. Add 1 teaspoon salt, fish cube, and sugar and simmer for 2 minutes.

(4)   Put the fried fish in this pan, sprinkle wine on the sauce/fish, lower the gas temperature, and cover the pan. Cook for 10 minutes.

(5)   Add mango and cook for 4 minutes. Garnish with parsley leaves and cook for another

minute.

(6)     Serve with cooked rice (or yam).