Ingredients:

1 kilo fish, washed and cleaned

2 thumb-sized ginger, thinly sliced
1 big bell pepper, thinly sliced
2 pieces spring onions
Orange zests
Salt to season
Banana leaves to wrap the fish

For the sauce:

1 each red and green bell pepper
1 small carrot
1 medium onion
4 cloves garlic
2 thumb-sized ginger,
1/3 cup vinegar
2/3 cup water
1 tbsp orange juice
Orange zest
1/3 cup white sugar
1 teaspoon salt
1 tablespoon cornstarch (dissolved in
cup water)
Oregano and Orange for garnish

Procedures:
Part 1
1. Prepare the cooking liquid.
2. In the meantime, season fish with salt.
3. Place the half of the vegetables into the stomach of the fish.
4. Arrange the remaining vegetables on the banana leaf and place over the fish.
5. Wrap and steam until done.
Part 2
1. In a sauce pan, combine the thinly sliced pepper, large onion, garlic, ginger, vinegar, water,
sugar, orange juice and zest. Bring to a boil.
2. Add the carrots then the cornstarch mixture.
3. Boil once. Make sure the sauce is slightly thickened and not runny.
4. Pour the sauce on the fried fish and serve immediately.
5. Garnish with oregano and orange wedges.