Lebanese Fish Stewed in Spicy Coriander Recipe

Serves/Makes: 4 – 6

Ingredients:

• 2 pounds any firm-fleshed white fish fillets or steaks
• Salt
• 4 medium onions, finely chopped
• 10 large garlic cloves, peeled and finely chopped
• Vegetable oil for frying
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 2 bunches fresh coriander (about 14 oz on the stalk), washed, dried, most of the stalks cut off, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne powder
• 1 1/4 cups lemon juice, or to taste

How to cook Lebanese Fish Stewed in Spicy Coriander:

• Rinse the fish pieces in cold water, pat dry with paper towels and rub slightly with salt. Set aside for half an hour to soak up the salt, during which time set about preparing the chopped ingredients.
• Put enough vegetable oil in a large nonstick frying pan to deep fry the fish and place over a medium heat. When the oil is hot (to rest the heat dip in one tip of a fish piece, and if the oil bubbles around it, it is ready), put as many fish pieces as you can fit comfort ably and fry for 1 minute on each side to seal them. Remove with a slotted spoon and put to drain onto a double layer of paper towels.
• Put the olive oil and chopped onion in a wide saucepan and place over medium heat. Fry until golden, then add the chopped garlic and saute for 1 minute. Add the fresh coriander, cumin, coriander powder, and cayenne pepper and stir for a minute or until the coriander softens.
• Pour in the lemon juice, add pepper and salt to taste and bring to the boil and keep boiling for 5 minutes. Reduce the heat and arrange the fish in the coriander sauce. You can put in the fish as it is or flake it in small pieces. Cover the pan and simmer for another 5 minutes or until the fish is done and the sauce has thickened. Serve tepid or at room temperature with or without rice.

Note:
The Lebanese name for Fish Stewed in Spicy Coriander recipe is Samkeh Harrah Matbookhah.

This recipe for Lebanese Fish Stewed in Spicy Coriander serves/makes: 4 – 6

The Lebanese Fish Stewed in Spicy Coriander (Samkeh Harrah Matbookhah) recipe is adopted from The Lebanese Cuisine by Annisa Helou 1994.Main Ingredient: Various Fish 
Preparation Method: Poached/Simmered
Cuisine: Other Asian