Chilli fish with tahini
A fabulous recipe courtesy of Ottolenghi. So speedy to cook and absolutely delicious. Beautiful, healthy white fish in a rich, smoky tomato sauce with creamy tahini. Bravo!
Ingredients
Method
Ingredients
- SERVES 4
- 800 g halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless
- 60 ml olive oil
- 2 Red chillies, chopped widthways into 2cm long chunks, most of the seeds removed
- 3 garlic cloves, thinly sliced
- 1 teaspoon caraway seeds, plus ¼ tsp to serve
- 1 teaspoon spoked paprika
- 1 kg plum tomatoes, chopped into 1cm dice
- 2 tablespoon tomato paste
- 0.5 teaspoon caster sugar
- A handful of coriander leaves, roughly chopped, to serve
- A grind of salt to taste
- 50 g Tahini
- 1 tablespoon Lemon Juice
Method
one. Lightly season the fish with just 1∕3 teaspoon of salt. Set aside.
two. Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the fresh chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and continue to fry for 1 minute, until the garlic is starting to turn golden-brown. Add the tomatoes, tomato paste, sugar and ½ teaspoon of salt, then, once boiling, reduce the heat to medium and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fi sh, cover the pan and continue to cook for 10 minutes.
three. To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and 1∕8 teaspoon of salt.
four. When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. If the fi sh has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Taste and add salt if needed.