Preparation
- Gut and scale the fish, wash it and cut it into 2cm slices.
- If the head is very large, cut it in half lengthways. Otherwise, leave it whole.
- Finely chop the onions lengthways.
- Dice the tomatoes.
- Crush the garlic, salt, chillies, ginger and Kaffir lime.
- Fry the onions with the thyme until brown.
- Add the spices and stir.
- Add the saffron and tomatoes. Stir vigorously.
- Cover and simmer gently for 8 to 10 minutes.
- Add ½ glass of water. Stir the sauce. Add the fish slices to the pan.
- Cover and simmer for 8 minutes.
- Turn the slices carefully and continue cooking for another eight minutes on a medium heat.
- Add extra water as desired to increase the quantity of sauce.
- Stir carefully and leave to simmer for a few moments.
