Yemenite Fish
This is a typical Yemenite recipe, full of smells of hawaij and z'hug. You can use any white fish for this: grouper, Nile perch, sea bream etc...
​
6 fish filets
4 ripe tomatoes
1 big white onion
12 cloves garlic
3 tbsp. tomato paste
1 tbsp. tamarind paste
1 cup chicken broth
1 - 2 tbsps. red z'hug (see recipe)
2 cups fresh mint
2 cups coriander leaves (cilantro)
1 tsp. hawaij (see recipe)
1/2 cup white flour
salt
pepper
canola oil
Preparation time: 30 mins
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Grate the tomatoes leaving the skin out.
Dice the onion thinly.
Slice 4 garlic cloves thinly, mince the rest.
Chop the cilantro and half of the mint.
Dilute the tamarind paste in 1 cup of boiled water.
In a big frying pan heat 4 tbsps. oil and sauté the onion until golden brown.
Add the garlic and sauté 2 mins. more.
Add the z'hug and stir.
Add the tomatoes, tomato paste, and diluted tamarind paste and bring to a boil.
Dilute 1 tbsp. white flour in the chicken broth and add to the sauce, mix well and reduce the heat to low.
Add 1 cup mint and 1 cup chopped cilantro and let the sauce cook for 10 minutes. Add salt and pepper to taste.
Meanwhile mix the remaining flour, 1 tsp. salt and hawaij. On a plate or in a small plastic bag coat the fish fillets with the flour mixture.
Heat some oil in a frying pan and fry the fillets 1 minute on each side starting with the skin down.
Add the fried fish to the sauce and cook for 10 minutes. 2 minutes before removing from heat, add the remaining mint and cilantro. Serve hot with majadra and lahoh bread.