Cleaned whole fish
Medium onion, sliced lengthways
Garlic, sliced lengthways
Finely shredded fresh ginger
Whole black peppercorns
Salt or to taste
Fresh green chili
Vinegar as needed
cleaned and scaled with head, fins and tail removed.
Wash well, put
in a casserole dish with a lid and scatter the onion, garlic, ginger,
peppercorns and salt over the fish.
Put the chili
on top and add vinegar to just cover the fish.
casserole with lid and seal with a thick dough of flour and water to
prevent moisture escaping.
Put in a very
slow oven at 112oC (225oF) and cook for six hours.
This method of
cooking helps to soften the bones.