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Ingredients

• 750 gm Whole white fish, gutted

• 1 Large onion, sliced into rings
• 15 gm Ginger, finely grated
• 1 tsp Mint leaves, chopped
• 225 gm Tomatoes, peeled and chopped
• 1 tsp Chili powder
• ½ tsp Salt
• 225 gm Mushrooms, peeled and sliced
• 2 tblsp Lemon juice

Heat 2 tblsp of vegetable oil in a wok. Add the onion, ginger and mint and stir fry until the onions are golden.

Add the tomatoes, chili powder and salt and cook, mashing the tomatoes until a thick paste develops.

Add the mushrooms and continue to cook for 6 minutes.

Use the mixture to stuff the fish and lay the fish in a greased oven-proof dish. Sprinkle with the remaining oil and lemon juice, cover with foil and bake in the oven at 175 degC for 30 to 35 minutes or until tender. Remove skin and serve.

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