MAHI SORKH SHODEH (PERSIAN FRIED FISH)
A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).
Provided by Naz Deravian
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
- Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
- Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
- Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
- Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 9.3 g, Cholesterol 62.4 mg, Fat 14.9 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 1.5 g, Sodium 841.7 mg, Sugar 1.2 g
QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Provided by Najmieh Batmanglij
Categories Dinner Seafood Fish Salmon Vinegar Date Garlic Cucumber Soy Free Peanut Free Dairy Free Tree Nut Free Herb Pescatarian
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Onion, Cucumber, and Coriander Pickles:
- In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
- In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
- Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
- For the fish:
- In a small bowl, mix together all the dusting ingredients and set aside.
- Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
- Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
- Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
- In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
- Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
- Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.
PERSIAN TAMARIND FISH
In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
- Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
- Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
- Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
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