3 Mandarin fish 7 – 8″ | 18 – 19cm long, washed
1 tsp vinegar
ginger twice the size of 20 cents
3 spring onions, chopped fine
½ tsp turmeric
salt to taste
a little more than ¼ cup of water

Scrape the skin off the ginger, cut into very thin slices, then into strips. Fry the ginger in very hot lard, add spring onions and turmeric, then vinegar and water. Be careful not to burn the turmeric. When the gravy has come to the boil, put in the fish and let it simmer until cooked.