1 bottle vinegar
1 tsp cumin powder
3 oz | 85g tamarind
1 oz | 28 g chopped garlic
2 chillies cut up
1 lb | 450g salted sardines or peixe serra
1 tsp turmeric
½ tsp pepper
3 oz | 85 g chopped fresh ginger

Mix all the ingredients together, put the pieces of fish in a jar in layers covering each layer well with the ingredients. Close the jar and keep in a cool place for two weeks.

3 oz | 85g tamarind
2 oz | 57g cebola seco, chopped very fine
1 tsp good curry powder if desired
1 tsp cumin
3 oz | 85g garlic, peeled and chopped very fine
1 tsp pepper
3 oz | 85g fresh ginger, chopped very fine
1 tsp turmeric
28 very red and hot dried chillies
¾ – 1 pint | 450-600ml best quality white Cantonese vinegar
1 lb | 450g peixe cabuz (or ideally, peixe serra if it can be obtained) after washing and trimming

Soak the tamarind in a little of the vinegar, squeeze well to extract all the taste and strain.

Mix well the garlic, cebola seco, ginger, dried spices tamarind liquid and the remainder of the vinegar.

Wash the peixe cabuz in hot water, remove every bit of scale, cut the fish in 1″ | 2.5 cm lengths, and add to the mixture.

Bottle tightly and let mature for a month or so.

1 large fish, cut in 8 good slices*
¼ cup good white vinegar
salt to taste
3-4 cloves of garlic
colorau doce (sweet paprika) (this can be omitted if unavailable)
3-4 bay leaves
1 sprig parsley

Fry the sliced fish and season with salt and pepper till golden brown and crispy and take out. Take the oil and lard in which the fish was fried, pour on a bowl and add the vinegar, crushed garlic, colorau, bay leaves, and parsley and stir well. Place the fish in layers on a flat bowl or white bottle, and pour the liquid over to cover. When quite cold close tightly and keep in a cold place for 2-3 days.