Fried Steamed Mullet

Mrs. Jessie Kaukali – Paukaa

Clean and make two slits on each side of the fish. Season fish thoroughly with salt.

Then fry the fish in hot greased pan until nice and brown on both sides.

Remove fish and place in a pan or platter. Over the fish grate a clove of garlic and a piece of ginger root. Then gently pour over fish, the barbecue sauce. Lastly, sprinkle finely chopped green onions.

Place all in a steamer, and steam for a few minutes (3-5 minutes). Serve with hot rice.

To make barbecue sauce:

• 1/2 tsp prepared mustard
• 1/4 tsp vinegar
• 1 tsp sugar
• 1/2 tsp Worcestershire sauce
• 1 T catsup
• 3 T shoyu

Mix all together. More sauce may be used. The size of the fish will vary amount of sauce too.