HARAIMI - LIBYAN SPICY FRIDAY NIGHT FISH

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Haraimi - Libyan Spicy Friday Night Fish image

From Celtnet - my son-in-law's favourite. I have posted a separate recipe for Kamoon Hoot the spice mix.

Provided by Wendys Kitchen

Categories     African

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

6 fish steaks
1 garlic clove, crushed
1/2 teaspoon harissa (alternate to Kamoon Hoot)
60 g tomato puree
250 ml passata (tomato juice)
1 onion, chopped
1 lemon, juice of
3 tablespoons olive oil
1/2 teaspoon salt
250 ml water
freshly-chopped coriander and lemon wedge, to serve

Steps:

  • Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
  • Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
  • Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
  • Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
  • Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
  • Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
  • Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
  • Copyright © celtnet.

Nutrition Facts : Calories 89.8, Fat 6.9, SaturatedFat 1, Sodium 372.1, Carbohydrate 7.2, Fiber 1.4, Sugar 3.6, Protein 1.1

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