• 4 small red snappers, scaled, cleaned and gutted

• 2 teaspoons salt

• 2 red chilies, deseeded and finely chopped

• 4 tablespoons lime juice

• flour, for dusting

• oil, for frying

• 1 onion, chopped

• 250 g/8 oz tomatoes, skinned and chopped

• 300 ml/1/2 pint water

• salt and pepper 

To serve:

• lime wedges hot pepper sauce boiled rice

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Method:

1. Slash the sides of each fish deeply 2 or 3 times, almost through to the bone. Pound the salt and chopped chilli together in a mortar and sprinkle over the red snappers.

2. Place the fish in a shallow bowl and pour the lime juice over the top. Cover and leave in a cool place for 1-2 hours to marinate.

3. Remove the fish from the bowl, reserving the marinade. Dust them well with flour.

4. Heat the oil in a large frying pan. Add the fish and fry until crisp and golden on both sides, turning once during cooking. Remove and drain on absorbent kitchen paper. Keep the fish warm.

5. Pour off most of the oil. Add the onion to the pan and fry over a low heat until soft. Add the tomatoes and simmer gently until thickened.

6. Add the water and reserved marinade and bring to the boil. Reduce the heat, add the fried fish and simmer for 5 minutes.

7. Season to taste with salt and pepper and serve with lime wedges, hot pepper sauce and rice.