World Cuisine

  • 1 aubergine, thickly sliced
  • 4 spring onions, trimmed and cut into bite-size pieces
  • 1 chilli, deseeded and sliced
  • 25 g (1 oz) fresh root ginger, peeled and grated
  • 700 g (1½ lb) sea bass, cut into chunks
  • 125 ml (4 fl oz) white wine vinegar
  • 125 ml (4 fl oz) water
  • sea salt and black pepper
  • bunch of flat leaf parsley, coarsely chopped, to garnish

Arrange the aubergine slices in the base of a tagine or a large, heavy-based saucepan and scatter over the spring onions, chilli and ginger. Place the fish chunks on top.

Pour over the vinegar and measurement water and season with salt and pepper. Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the fish is cooked through. Garnish with the parsley and serve with couscous, if liked.

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