Ngai ngai with fried fish

Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish.

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 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

Instructions

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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.