Fish on a Tile

Ingredients

  • 400 g of Pintado or Spotted Spade Catfish Steaks
  • 2 cloves of garlic, crushed
  • 3 soup spoons of coconut milk
  • 1 tea cup of manioc meal
  • juice from two lemons
  • oil for frying
  • parsley, spring onion and coriander cut up and added to taste
  • chilli, cut up, and salt to taste

Sauce

  • 1 soup spoon of oil
  • 1 clove of garlic, crushed
  • 1 medium onion, grated
  • 2 soup spoons of ground red paprika
  • 1 litre of hot water
  • green olives to taste
  • sliced green peppers to taste
  • parsley, spring onion and coriander to taste
  • sliced chilli pepper and salt to taste

Preparation

1- Season the fish with the lemon juice, crushed garlic and salt. Using a frying pan and oil, fry the fish steaks one by one, on both sides, until golden brown. Drain and put to one side.

2- To make the sauce, heat the oil in a pan and sauté the onion, crushed garlic, salt and parsley, stirring constantly.

3- Add the hot water and leave to boil for 15 minutes, adding the parsley, spring onion, coriander and chilli.

4- Heat up the tile and, with a ladle, pour the hot liquid over it.

5- Arrange the fish steaks and leave to cook for about 8 minutes. Sprinkle more parsley, spring onion, coriander and salt.

6- Put the fish at one end of the tile and, at the other, mix the manioc meal and the cooking liquid together and stir with a wooden spoon until a paste is formed.

7- Pour the coconut milk over the fish, leave it on the heat for another 2 minutes and then garnish with the pepper, the olives and the sliced spring onion. Serve on the tile immediately.

Serves two.