Garlic, finely chopped
Freshly ground black pepper
Safflower oil
Onion, cut in small chunks
Flour
Tomato paste
Green pepper
Fish stock
Ripe tomato
Ripe mango
Salt
500g
4 tablespoons
2 tablespoons
1 tablespoon
1 clove
1 tablespoon
1
2 tablespoons
2 teaspoon
1
½ litre
2
1
¼ teaspoon
Method:
Wash and remove the core of the pepper. cut it into 20 mm pieces. Skin the
ripe tomato and remove the seed. Chop it into small pieces. Peel the
mango, cut it into 20 mm pieces.
Rinse the fillet under cold water and pat them dry with paper towels. Cut
the fillets into 40 mm squares and set them aside.
Combine wine, rum, ginger, garlic and some pepper in a bowl. Marinate the
fish pieces in this mixture for 30 minutes in refrigerator.
Pour some oil into a non-reactive pan over medium heat. Add in onion and
cook. Stir occasionally until it begin to brown. Stir in flour, then
tomato paste and green pepper. Slowly whisk in the fish stock.
Drain the marinade from fish and add it into the pan. Bring the liquid
into a simmer and cook for around 3 minutes.
Add in tomatoes, mango and salt into the pan. Cover and simmer until the
fish is opaque and flakes easily. Serve immediately.