Barbounia Fish with Pepper Sauce (Sultan Ibrahim)


To make the fish and marinade:
-Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
-With a sharp knife, slash the fish on both sides.
-In a mixing bowl, combine the marinade ingredients and mix well.
-Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.

To make the Pepper Sauce:
-In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
-Add the pepper and cook for 5 more minutes, stirring occasionally.
-Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
-Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
-In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
-Add the lemon juice to the fish while hot to allow it to absorb the flavor.
-Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
-Place the fish slices.



For the fish and marinades
6 medium Barbounia fish
3 Tbsp. corn oil
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. whole cumin
Salt and pepper

For the pepper sauce:
4 Tbsp. olive oil
1 large onion, chopped into chunks
2 green and red bell peppers, diced
1 tomato, finely diced
1/2 tsp. shrimp or chicken stock
1/2 tsp. ground ginger
1/2 tsp. ground cumin
Oil for frying
2 Tbsp. lemon juice
Lemon rings for garnish
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