6 ripe guavas

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 cup well-flavoured

chicken stock

2 tsp hot pepper sauce

4 salmon steaks

salt and ground black pepper

strips of red pepper to garnish

1. Cut each guava in half. Scoop the seeded soft flesh into a sieve placed over a bowl. Press it through the sieve, discard the seeds and skin and set the pulp aside.

2. Heat 2 tbsp of the oil in a frying pan. Fry the chopped onion for about 4 minutes over a moderate heat until softened and turned translucent.

3. Stir in the guava pulp, with the chicken stock and hot pepper sauce. Cook, stirring constantly, until the sauce thickens. Keep it warm until needed.

4. Brush the salmon steaks on one side with a little of the remaining oil. Season them with salt and pepper. Heat a griddle or ridged grill pan until very hot and add the salmon steaks, oiled side down.Cook for 2-3 minutes, until the underside is golden, then brush the surface with oil, turn each salmon steak over and cook the other side until the fish is cooked and flaked easily when tested with the tip of a sharp knife.

5. Transfer each steak to a warmed plate. Serve, garnished with strips of red pepper on a pool of sauce. A fresh green salad is a good accompaniment.

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.