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Walima Cooking Club June Challenge: Fish Stew from Bahrain


This is my savory recipe for the second Walima cooking challenge for the month of June. The ingredients and directions below are as given by Summer. I kept the fish as a whole fillet, and I used Tilapia fish. The jalapenos that I used were ones that I had hand picked them fresh earlier this year and put them in a jar full of olive oil and preserved them, very powerful! I also left the sauce on the side and poured it over the fish before serving. The taste of this dish reminded me of a similar fish with sauce that I had in one of my favorite Indian restaurants, I guess the use of turmeric and spices is what made it so similar, as well as the flavor of the Basmati rice.

Ingredients:
1 tsp of turmeric
2 tbsp of vegetable oil
1 kg of fish fillet cubed
2 jalapeno peppers seeds removed and finely chopped
1 tbsp of freshly chopped fresh ginger
4 cloves of garlic chopped
Some fresh ginger chopped
2 med size chopped onions
2 med chopped tomatoes
1 1/2 tsp of mustard
2 ½ cups of water
2 cubes of chicken broth , unless you have homemade chicken stock
Replace the water with stock
2 tbsp of freshly chopped cilantro

Preparation:
Mix the turmeric with veggie oil, and marinate the fish in it for couple of minutes.
Then lay the fish on a baking tray and bake in a preheated 400F oven for 18 minutes to turn golden brown.
In a food processor, add the garlic, onion, jalapeno peppers tomatoes ginger and mustard, and whip until it turns to paste.
I did not puree my sauce, I felt that it would taste better chunky.
Heat a non stick pan and cook the paste on medium heat, without oil, till it start to turn golden,(takes around 5 min) add the water and dissolved chicken bouillon or the chicken stock, whatever you have on hand, and cook for 7-8 minutes more to become a thick sauce, pour over the fish in the oven and continue cooking for 10 more minutes.
Serve over Basmati rice and sprinkle fresh cilantro on top.

Thanks Summer!!!!! That was very delicious!

MAG

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15 comments:

Arlette said...

Sabah El Kheir Mag,

Your challenge photo bitshahe!!!!
OMG looks so elegant, I like the idea of keeping the sauce separate and served it over the fish.

Thanks my dear for participating and sharing .
Take care.

um almujahid said...

I really like your blog :)

sabah said...

It looks great,I like the way how you served it .

joumana said...

Great photo! looks super appetizing! I am presently in Beirut and spending a lot of time discussing the different ways to cook molookhiyeh and other with tetas and ladies of the house "sit el beyt"

sabah said...

Yummy yummy...
I have an award for you in my blog, check it out. Bye !

MAG said...

Thank you ladies for your wonderful comments!
Thank you so much Sabah for the award!

Touria said...

i wish you a happy & blessed ramadan

Souza said...

yammmyyyyy
your blog is inspiring..
i have to say that, it pushes me to create one, and now here it is: www.so-secrets.blogspot.com

kiss

Souza

Simply Life said...

This looks amazing! Way to go with the cooking challenge!

MAG said...

Souza & Simply Life: Thank you so much, I love your blogs!

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

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Best regards,

Vincent
petitchef.com

Summer said...

Where are you?? hope all is well with you and your loved ones. take care and please come back and post your delicious recipes.

Chow and Chatter said...

oh yum love this stew and Lebanese food

MAG said...

Summer!!! Miss you all dear blogosphere friends!!! I will be back very very soon! I was setting here in Germany :)

Rebecca, thanks a lot for stopping by :)

MAG said...

Thanks Vincent, I will add it very soon :)

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