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Fish in White Sauce

1/2 kg Any fleshy fish - fillets of steaks
1 Onion finely sliced
1 lg Tomato finely chopped
2 Cloves garlic, finely chopped
1 1/4-inch piece ginger, finely chopped
4 Peppercorns
2 ts Oil
1 ts 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.

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