Willsy's Fish

1 lb (500 gr) garfish
Juice of 4 lemons
1 onion
1/2 green capsicum
white vinegar
fresh cream
salt & 1 teaspoon sugar

1. Prepare fish the night before needed.

2. Cut fish in bite size pieces and place in glass or ceramic bowl.

3. Cover it with white vinegar, and add lemon juice. Add chopped onion and capsicum. Cover tightly with gladwrap and refrigerate for 12 to 24 hours.

4. 3 hours before eating, add one 300 ml. bottle fresh cream. Salt and sugar to taste.

(For an added spice, you can add about 100 ml of tinned coconut juice when you add the cream....makes it real native)

Source: contributed by Anne Wills (Channel 10) in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.21.

South Sea Islands Fish Salad

500g garfish fillets

juice of 4 lemons

white vinegar

300ml carton of fresh cream

1 tsp salt

1 onion

1 red capsicum

1 tin coconut extract

sugarine liquid sugar

Method:

Cut garfish into bite-sized pieces. Add lemon juice.

Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.

Add 1 heaped tsp salt.

(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)

Cover with Gladwrap and refrigerate for at least 18 hours.

(Best to prepare this dish the night before you need it.)

About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)

Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.