Ingredients:

• 1 kg Chinese cabbage, cooked

For the fish sauce:

• 500 g sand smelt
• 1 onion, chopped
• 1 stalk of celery, chopped
• 1/4 cup of red wine
• 3 garlic cloves, sliced
• salt and pepper
• 1/2 cup olive oil
• 3 tbsp vinegar

Method:

• Brown the smelt in half the olive oil with the onion, celery and garlic.
• Douse with the wine and cool.
• Empty into a food processor and blend with the remaining olive oil, vinegar, salt and pepper until smooth.
• Serve with the cooked cabbage.

(serves 4)