3 – 1/2 to 4 lbs. Porgy fish
1/4 teaspoon black pepper
1 tablespoon ginger / slice into thin strip
2 shallots / slice in half
2 garlic cloves / crack
1 stalk lemon grass / chop
1 tablespoon “Kikkoman” soy sauce
1 chicken bouillon “Knorrs” brand
1 teaspoon sugar
1 can (14 – 1/2 oz) “Delmonte” brand / “Garlic & olive oil”
1 can (14 – 1/2 oz) “Delmonte” brand / “Plain”
3 Lime Leaves / rip
FRIED FISH: 3 – 1/2 to 4 lbs. Porgy fish. Clean fish well with salt and rinse throughly. Use about 2 cups of vegetable oil in large frying pan. Wait until oil is hot. Fish should be cut into 3 pieces. Lightly salted and floured fish. Stove should be set on high to medium high. Drop fish in when oil is hot, turn fish over when lightly golden.
In a large sauce pan add 2 tablespoons of extra virgin olive oil, black pepper, ginger, garlic, lemon grass, lime leave and shallots. Cooked until lightly golden then add tomatoes, chicken bouillon, soy sauce and sugar. Let simmer for about 5 minutes, then add fried fish. Cover pan and let simmer for about 20 minutes more in medium heat.