Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish.
Recipe of Ngai Ngai with fried fish
- 1whole fish, cut crossways into 2 inch segments
- 1 garlic clove, crushed
- 1 knob ginger, grated
- 1 tsp turmeric
- 1 tsp salt
- 1 bunch ngai ngai (Rosella leaves)
- 1 large tomato, chopped
- ¼onion, chopped
- 2 tbsp palm oil
Marinate fish in a mixture of garlic, ginger, turmeric and salt.
Wash leaves, remove the little stems and chop leaf finely. Place onion, tomato and the chopped leaves into a saucepan with about 120 ml of water and simmer. When the leaves have reduced and turned brown, add palm oil and salt to taste and cook for a few more minutes.
Fry fish pieces in olive oil. Place fish pieces on serving dish and spoon mixture over the fish. This mixture is often eaten on its own.