SORRASEE AND CORNED FISH

INGREDIENTS 8 ozs green sorrasee 8 ozs forned fish (flesh) 1 small onion, chopped 2 plugs garlic 2 small limes 1 hot pepper 2 tbs. coconut oil 1/2 coconut, grated 2 tsp yellow ginger powder mixed with black pepper and comina

METHOD: 1. Soak corned fish in water with juice of 1 lime. 2. Grate half coconut and squeeze with little water for thick milk. 3. Core sorrasee, remove seeds and chop in small pieces. 4. Mash and put sorrasee to simmer for 5 mins with 2 cups water. Drain. 5. Heat coconut oil in saucepan. 6. Add chopped onion and garlic, sprinkle with rest of spices. Add a little water and stir. 7. Add sorrasee to mixture and stir and fry for 1 -2 mins. 8. Add 1-2 cups water and allow to boil until sorrasee is soft. 9. While the sorrasee is boiling, pour off the water that the fish is soaking in. 10. Wash fish in clean water. Put fish in saucepan with 1-2 cups water and boil for 5 mins. 11. Rinse with cold water again and mince. 12. When water is cooked away from sorrasee add the minced fish, the juice of 1 lime and the hot pepper whole. 13. Add coconut milk and allow to cook to boil. 14. Do not cover saucepan. Allow to cook on low heat. When finished, sorrasee should have been stewed down. 15. Serve with stew beans and rice or with shite rice, or with tortillas.