Fish Fataya with Rof Herb Paste and Scotch Bonnet Onion Sauce

Method

1. Mix the flour, salt and sugar in a bowl, add the cold butter in small cubes and rub it in quickly with your fingertips, leaving a few pea-sized pieces. Beat the egg with the milk, pour it in, bring the dough together with a spatula and knead for just 3 min. Flatten it, wrap it and chill for 30 min; cold dough fries up crisper and flakier.

   Add in this stepPlain (all-purpose) flour 180 gSalt ½ tspSugar 1 tspButter, very cold 40 gEgg 1Cold milk 50 ml

2. Make the rof. Roughly chop the parsley, spring onions, garlic and half the scotch bonnet (seeds removed), then pound in a mortar or chop finely with the coarse salt and pepper to a moist green paste. Scotch bonnets are very hot: wear gloves and don't touch your eyes.

   Add in this stepFlat-leaf parsley 20 gSpring onions 2Garlic cloves 2Scotch bonnet chilli (or habanero) ¼Coarse sea salt ½ tspFreshly ground black pepper ½ tsp

3. Pat the fish dry and cut it into 2 cm pieces. Heat half the oil in a 24 cm pan over medium heat, cook the finely chopped onion for 4 min until soft, then add the fish and the rof and cook for 5 min, turning gently. When the fish is fully opaque and flakes easily, squeeze in half the lime and take the pan off the heat. Drain in a sieve and let it cool completely.

   Add in this stepVegetable oil (filling and sauce) 1 tbspSmall onion (for the filling) 1White fish fillet (cod, bream or similar), skinless and boneless 240 gLime ¼

   medium heat

4. Roll the dough 2 mm thick and cut 6 rounds of 10 cm. Add a tablespoon of filling to each, brush the edge with water, fold into a half-moon pressing out the air, then fold the edge over itself bit by bit to make a rope-twist seal. Chill on a tray for 10 min so they keep their shape in the oil.

5. Thinly slice the sauce onion. Heat the rest of the oil in a small pot over medium heat, cook the onion for 4 minutes, then stir in the tomato paste and mustard for 1 minute. Add the water, the stock cube and the remaining scotch bonnet (whole, so it doesn't burst) and simmer for 10 min. Lift out the chilli and sharpen the sauce with the remaining lime juice.

   Add in this stepVegetable oil (filling and sauce) 1 tbspSmall onion (for the sauce) 1Tomato paste 2 tbspDijon mustard 1 tspScotch bonnet chilli (or habanero) ¼Water (for the sauce) 100 mlChicken stock cube ½Lime ¼

   medium heat

6. Pour the frying oil into a 22 cm · 2× pot, at least 4 cm deep and no more than half full, and bring it to 175 °C over medium-high heat, checking with a thermometer. Dry your hands, slide the fataya in away from you and fry in the batches shown for 4 min each, turning once, until deep golden. If the oil passes 180 °C, turn down to medium heat. Rest them on a rack for 2 minutes so the steam inside settles and doesn't scald you, then serve with the sauce.

   Add in this stepVegetable oil for deep-frying 700 ml

   medium-high heat→medium heat