Solar, Apr 10, 22
It is a simplified model of a standard Persian stew with all customary candy and bitter flavours, however assembled in minutes with larder staples. It really works effectively with any agency white fish similar to cod, hake or halibut. I wish to flippantly remedy the fish for a number of hours earlier than cooking it within the sauce. This not solely provides some added seasoning to the fragile white fish, it additionally attracts out any moisture and retains the fillets agency as they gently cook dinner within the mild sauce. In case you are serving this for a crowd, the sauce will be made prematurely and warmed earlier than including the fish.
For the light fish remedy:
6 fillets of white fish, skinned, similar to cod, hake or halibut or sea bass (approx 150g every) 1tbsp salt
1 tsp caster sugar
zest of 1 lime (reserve the lime for the sauce)
1 tsp coriander seeds, toasted and crushed in a mortar and pestle 1 tsp pink or black peppercorns
thyme sprigs or bay leaves
For the sauce:
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp olive oil
3 medium onions, chopped 1 tsp salt
8 cloves garlic, peeled and thinly sliced
2 tsp peeled and grated recent ginger
80ml pomegranate molasses
3 tbsp lime juice (roughly 3 limes)
1 giant bunch (approx 75g) recent coriander together with stalks, chopped, plus a little bit additional for garnish 1/2 giant bunch (approx 50g) dill, chopped, plus a little bit additional for garnish
Notice: As a substitute of fillets you may all the time remedy an entire loin of cod after which lower it into equal items earlier than cooking.
Begin by curing the fish. You are able to do this as much as 36 hours forward however attempt to give it not less than 4 hours within the fridge at the least earlier than bringing it as much as room temperature. (when you don’t have time to remedy the fish, season it effectively earlier than eradicating it from the fridge and cook dinner as instructed under. It’s going to nonetheless be scrumptious).
Pat the fish dry to soak up as a lot extra moisture as attainable. Place in a non-reactive dish, ideally on a rack, and sprinkle over the remedy components. Attempt to preserve the fillets shut collectively in order that many of the remedy is on the fish and never within the dish.
Cowl tightly and place within the fridge. Take away the fish from the fridge an hour earlier than you’re able to cook dinner. Gently rub off any extra remedy. Don’t fear if a number of bits linger, it’s going to add to the flavour and the fantastic thing about the dish. The fish fillets can be agency and a little bit translucent.
To make the sauce:
Toast the coriander and cumin seeds in a dry pan till aromatic and crush in a mortar and pestle.
Heat the olive oil in a big sauté or rondeau pan over medium warmth with a tight-fitting lid. Add the onions and an excellent pinch of salt and cook dinner, stirring sometimes till translucent and tender 8-10 minutes. Don’t allow them to brown or caramelise an excessive amount of. You need them to be tender and nearly soften into the oil.
Add the garlic and ginger and cook dinner for one more 1-2 minutes till aromatic. Then add the paprika, coriander and cumin seeds and stir till the onions are coated within the spices.
Add the pomegranate molasses and a couple of tbsp of lime juice and stir by means of adopted by the chopped coriander and dill.
Flip the warmth right down to medium/low and place the lid on the pan. Simmer the sauce, stirring sometimes, till the flavours have blended, for about 15-20 minutes. Add 125-250ml of water as wanted to the sauce to loosen it because it cooks.
Style for seasoning and modify with extra lime juice and salt as wanted.
Gently decrease within the cured fish fillets and nestle them into the sauce, protecting the warmth fairly low. The sauce ought to be fortunately simmering however not wildly effervescent. Let the fillets cook dinner/poach within the sauce for 7-10 minutes, relying on their thickness. Don’t contact them or they might break aside into the sauce. When they’re cooked they are going to be opaque and tender to the contact.
Sprinkle over a little bit reserved coriander and dill, an additional squeeze of lime juice and some pomegranate seeds if in case you have any handy and serve.