Clean the fish, remove the gills and entrails. RUB the fish with salt, stand for half an hour and rinse with ice water. Rinse well and Pat dry, especially inside. Sprinkle with black pepper and sprinkle with lemon juice. Leave for an hour.

Vegetables clean. To break the onion in the blender until coarse crumbs. Put in sauce pan with butter and simmer, stirring occasionally. Punch sweet pepper, red would be prettier, and put in a little began gold onions, sprinkle with brown sugar. Stir occasionally and do not allow to form a crust.

When the vegetables soften, add punched in the blender the tomatoes and chopped chili pod, seeded and partitions. All the vegetables you can grind even more, but I like the feel of the pieces in the finished dish. Bring to boil and add wine vinegar, honey, spices. Boil down by a third and add the peppermint oil if it is. Reduce heat to low and cook sauce, stirring, until thick. Remove the star anise.

If you allow the size of the fish, aesthetic bake it whole. I had to cut it in half. Place the fish in a greased form, better than ceramic.

Pour the fish sauce, covering it all with a thick piece with a spatula.

Bake the fish in a pre-heated to 200 degrees oven for 25 minutes. I bake at the middle level convection. At times water the fish with liquid from the bottom of the form. Then turn on the top heat and slightly brown the top of the fish, but not too much, otherwise the sauce may taste bitter.

The fish is ready remove from the oven and allow to cool. Cover and completely chill and infuse for at least three hours. The dish is much tastier and present cold.

Serve with potatoes and fresh vegetables.