Grab a ripe tomato, and gut a fish

Go to the fishmonger, and ask for a large, meaty fish. Do not throw away the fish head, it adds a lot of flavour to the gravy of 1 packet coriander.

Served

1 head garlic
1 hot red pepper
1 Angello pepper
1 dried red pepper (1 pepper per portion)
1/2 cup canola oil
2 heaped tbsp sweet paprika and some salt

Find a fresh fish

Wash the fish well, sprinkle with coarse salt and set aside, up to several hours in the refrigerator Wash and cut up the coriander – it does not have to be chopped. Spread over the base of the pan until it is completely covered. Cut the hot peppers and the Angello pepper lengthwise and rinse away the seeds. Lay on top of the coriander. Cut off the top of the dried peppers, rinse them out well and lay on top of the coriander. Peel and halve the cloves of garlic lengthwise and scatter them over the coriander. Everything should be spread uniformly over the coriander, and then sprinkled with salt. Rinse the salt off the fish and lay it on top of all the vegetables, adding some more coriander over the fish. Add water to the level of the fish and steam over a high heat to reduce the liquids, although not too much because we want there to be gravy. Mix the paprika and oil in a cup, and spoon over the fish. Cook a little longer, from time to time spooning gravy over the fish. When most of the water has been reduced and there is a fatty gravy – yes, the fat is tasty – it is ready. Serve with a bread salad.