Persian Sweet and Sour Fish
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)
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 5Minutes
Cook Time
Servings Prep Time
4People 5Minutes
Cook Time
  • 1/2Cup Olive oil
  • 2 Onionsdiced
  • 8Cloves Garlicminced
  • 2tsp Gingerfresh, peeled and grated on a microplane
  • 1tsp Red pepper flakes(optional, if you like some heat)
  • 2tsp Curry powder, mild
  • 1tsp Salt
  • 1/4Cup Tamarind paste*or pomegranate molasses or date honey (silan)
  • 2TBS lime juice
  • 1Bunch cilantro**chopped
  • 2Cups Tomatoeschopped
  • 2TBS Sugar
  • 2lbs white fish filet such as cod, sea bass or halibut, cut into portion sized pieces
  • Crusty Bread
  1. Heat the oil in a large sautee pan with high sides and a top to cover.
  2. Sautee the onions in the oil until soft, about 8 minutes.
  3. Add the garlic and spices and cook for 1 minute.
  4. 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.
  5. Simmer until the sauce begins to come together and thicken, about 20 minutes.
  6. 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).
  7. Serve fish warm, with extra sauce and crusty bread on the side. Garnish with extra cilantro, if you like!
Recipe Notes

*Whole foods sells a small jar of tamarind paste