Mullet fillets in sauce

Directions

1. Cut each mullet fillet into two or three pieces (depending on the size).

2. Heat the oil in a deep frying pan or skillet.

3. When the oil is hot, add the onions and fry for about 6 minutes, or until tender then stir in the tomatoes, garlic, parsley and ginger.

4. Season with salt and black pepper, bring to a boil, reduce to a low simmer, cover the pan and cook for 10 minutes, stirring frequently.

5. Add 250ml water and stir in the chili.

6. Arrange the fish pieces on top of the sauce then continue cooking, covered, over very low heat for about 20 minutes or until the fish is cooked through and flakes easily with a fork.

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