Al Samak Al Maqli with Salsat Al Taheena

arabic-fish-recipe

Bahraini cuisine consists of a lot of seafood so I tend to turn to these recipes when I cook fish. Anytime I fry fish I prefer to serve it on a bed of greens so the oil is not too heavy. This taheena sauce is almost a must when eating fried fish. Once you taste them together, you will certainly understand why.

6 white fill fillets (I used sole)
2 cloves garlic, diced
Ginger (1/4 inch), diced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1 egg
1/4 cup water
1 teaspoon Arabic baharat
Sunflower oil, for frying

1. In a bowl, add lemon juice, garlic and, ginger, mix well. Add salt, pepper, egg, water and, baharat, mix well then add flour until a thick pancake batter consistency has formed.

2. In a saute pan on medium heat cover the bottom of the pan with oil (not too much). Allow the oil to become hot. Coat the fish in the batter, then carefully place into the hot oil. Fry on each side until golden, then set aside on a paper towel lined plate.

Salsat Al Taheena:
1/4 cup taheena
1 tablespoon lemon juice
3 tablespoons water
Salt, to taste

1. Add the lemon juice to the taheena and mix. Add a small amount of water at a time until desired consistency has formed. Add salt to taste and serve alongside fish.

Yields: 4-6 servings

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