The sauce used for this is just a plain old bechemel, with the addition of a
good dose of ground black pepper.
1/2 kg any fleshy fish - fillets of steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4" piece ginger, finely chopped
2 tsp oil
1 tsp mild vinegar
Fry the sliced ingredients until the onion browns.
Add one or two cups of water and the peppercorns.
Bring to the boil and add the fish and vinegar. Gently simmer until the
fish is done.
Serve with you own favourite bechemel.