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.
