INGREDIENTS:
(SERVES 4-6)

680 G SPANISH MACKEREL,CUT
1/4 TSP SALT
8 SHALLOTS, PEELED AND FINELY SLICED
8 CLOVES GARLIC, PEELED AND FINELY SLICED
3 PIECE FRESH TURMERIC, PEELED AND FINELY SLICED
1 TBSP SOYA OIL
2 RED CHILLIS, SEEDED AND SHREDDED
125 ML VINEGAR
3 TSPS SUGAR

PROCEDURE:

1) RUB EACH FISH STEAK WITH SALT AND SET ASIDE 20 MINUTES. DRY THE SLICES OF SHALLOT,GARLIC AND TURMERIC IN A SLOW OVEN SET AT 100 C FOR ABOUT 20 MINUTES OR LEAVE IN THE SUN FOR 2-3 HOURS.

2) HEAT 1/2 TBSP OF OIL IN A NON-STICK PAN,ADD THE FISHSTEAKS; FRY BOTH SIDES OVER MODERATE HEAT UNTIL BROWNED.

3) DRAIN FISH STEAKS OF ALL VISIBLE OIL ON PAPER TOWELS AND PLACE THE FISH IN ONE LAYER IN A FLAT ENAMEL PAN; SCATTER THE GARLIC,SHALLOTS AND CHILLIES OVER THE STEAKS.

4) CLEAN THE FRYING PAN,HEAT THE REMAINING 1/2 TBSP OIL AND ADD THE TURMERIC; FRY UNTIL THE OIL IS YELLOW.

5) DISCARD THE TURMERIC, AND ADD THE VINGAR AND SUGAR.

6) BRING TO A BOIL AND POUR OVER THE FISH STEAKS. LET THE FISH MARINATE AT LEAST 6 HOURS,PERFERABLY OVERNIGHT, WELL COVERED.

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