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Ingelegde - African Recipe

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      Title: INGELEGDE - AFRICAN RECIPE
 Categories: Seafood, African
      Yield: 2 Servings
 
      8 oz Firm white fish fillets
           -(flounder, scrod, or cod),
           -cut into
      2    Inch pieces
    1/2 c  Water
      1 tb Lemon juice
      3    Peppercorns
      1    Bay leaf
      1 ds Salt
           SAUCE
      2 ts Vegetable oil
    1/2 c  Sliced onion
    1/2 ts All-purpose flour
    1/4 c  Water
      1 tb Lemon juice
      1    1/2 ts each granulated sugar
           -and malt vinegar or cider
           -vinegar
    1/4 ts Each curry powder and salt
      1 ds Pepper
           Lemon twists
           Parsley sprig
 
  To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
  skillet combine water, lemon juice, and seasonings and bring to a
  boil. Reduce heat and add fish; cover and let simmer until fish
  flakes easily when tested with a fork, 1 to 2 minutes. Using slotted
  spoon, remove fish to a bowl; set aside. Discard cooking liquid.
  
  To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add
  onion and cook until translucent. Sprinkle with flour and stir
  quickly to combine; cook, stirring constantly, for 1 minute.
  Gradually stir in water; add lemon juice, sugar, vinegar, and
  seasonings and, stirring constantly, bring to a boil. Reduce heat and
  cook until mixture thickens slightly. Pour sauce over fish and gently
  toss to combine; cover with plastic wrap and refrigerate until
  chilled. Just before serving, toss again and garnish with lemon and
  parsley. Makes 2 servings.
 
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