Marinate fish in a mixture of garlic, ginger, turmeric and salt.
Wash leaves, remove the little stems and chop leaf finely. Place onion, tomato and the chopped leaves into a saucepan with about 120 ml of water and simmer. When the leaves have reduced and turned brown, add palm oil and salt to taste and cook for a few more minutes.
Fry fish pieces in olive oil. Place fish pieces on serving dish and spoon mixture over the fish. This mixture is often eaten on its own.


  • 1 whole fish, cut crossways into 2 inch segments
  • Marinade
  • 1 garlic clove, crushed
  • 1 knob ginger, grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 bunch ngai ngai (Rosella leaves)
  • 1 large tomato, chopped
  • ¼ onion, chopped
  • 2 tbsp palm oil