|
Ingredients
|
For 4
|
For 100
|
|
Pomfret, sole, etc.
|
500gms
|
12.5kg
|
|
Fat
|
50gms
|
1 kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Celery
|
115gms
|
2.8kg
|
|
Capsicum
|
115gms
|
2.8kg
|
|
Refined flour
|
30gms
|
680gms
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Pepper
|
a pinch
|
15gms
|
|
Bay leaves
|
1
|
5gms
|
|
Cloves
|
1
|
5gms
|
|
Cayenne paper
|
a pinch
|
10gms
|
Clean, wash, fillet and skin fish. Place in a well-greased
baking dish. Chop onions, capsicum (remove seeds) and celery. Blanch tomatoes
and make a puree. Melt the fat. Add onions, celery and capsicum. Cook until
tender but not brown. Blend in the flour. Add tomatoes puree and seasoning and
cook, stirring constantly until thickened. Remove bay leaves and cloves. Pour
sauce over fish. Bake, retain heat at 175oC (350oF) for
about 30 minutes or until tender.
