Bahraini Fish Recipe-وصفة سمك من البحرين
|Vegetable oil||2 Tablespoon|
|Fish fillet||1 Kilogram, cubed|
|Jalapeno||2 , seeds removed and finely chopped|
|Chopped fresh ginger||1 Tablespoon|
|Garlic||4 Clove (20 gm), chopped|
|Garlic ginger paste||2 Tablespoon|
|Ginger garlic paste||1 Teaspoon (Add More To Intensify Its Flavor)|
|Onions||2 Medium, chopped|
|Tomatoes||2 Medium, chopped|
|Mustard||1 1⁄2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Chicken broth cubes||2 (Unless You Have Homemade Chicken Stock I Used Vegetable Stock Cubes)|
|Chopped fresh cilantro/A bunch of parsley and cilantro||2 Tablespoon|
|Stock||1⁄4 Cup (4 tbs)|
|Chopped cilantro||2 Tablespoon (You Can Use A Bunch Of Cilantro And Parsley And Cooked With The Sauce)|
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.
I baked the fish fully until it was done, I served the sauce on the side without pouring it on the fish, and rice on the side, it tasted delicious.
Serve over Basmati rice and sprinkle fresh cilantro on top..
Serving size: Complete recipe
Calories 2361 Calories from Fat 1081
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 19.3 g96.5%
Trans Fat 0 g
Cholesterol 617.9 mg206%
Sodium 3832.3 mg159.7%
Total Carbohydrates 77 g25.7%
Dietary Fiber 16.4 g65.7%
Sugars 32.2 g
Protein 226 g452.5%
Vitamin A 126.8% Vitamin C 164.8%
Calcium 72.1% Iron 72.5%
*Based on a 2000 Calorie diet