Persian Sweet and Sour Fish
Prep Time Minutes 5
Cook Time 30 Minutes
|Prep Time Minutes 5||Cook Time 30 Minutes||Passive Time||Servings People|
The warm flavors of this Persian fish are perfect for the colder months. The mix of flavors in this recipe, which include fresh ginger, curry powder, tamarind paste, lime and cilantro, is middle eastern cooking at its best. This sweet and sour fish, is more like a fish stew and goes really well with some crusty bread to sop up the sauce. (Adapted from Joyce Goldstein, The New Mediterranean Kitchen)
- 1/2 Cup Olive oil
- 2 Onions diced
- 8 Cloves Garlic minced
- 2 tsp Ginger fresh, peeled and grated on a microplane
- 1 tsp Red pepper flakes (optional, if you like some heat)
- 2 tsp Curry powder, mild
- 1 tsp Salt
- 1/4 Cup Tamarind paste* or pomegranate molasses or date honey (silan)
- 2 TBS lime juice
- 1 Bunch cilantro** chopped
- 2 Cups Tomatoes chopped
- 2 TBS Sugar
- 2 lbs white fish filet such as cod, sea bass or halibut, cut into portion sized pieces
- Crusty Bread
- Heat the oil in a large sautee pan with high sides and a top to cover.
- Sautee the onions in the oil until soft, about 8 minutes.
- Add the garlic and spices and cook for 1 minute.
- Add the tamarind, lime juice, cilantro, tomatoes and 2 TBS sugar (unless using molasses and then no sugar is needed) and bring to a boil.
- Simmer until the sauce begins to come together and thicken, about 20 minutes.
- Nestle the fish filets into the sauce and cook covered, simmering, until the fish is cooked through. This will vary according to the fish size and variety. (Generally about 8-10 minutes per inch).
- Serve fish warm, with extra sauce and crusty bread on the side. Garnish with extra cilantro, if you like!
*Whole foods sells a small jar of tamarind paste