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..