Chilean Sea Bass in Chraimeh Sauce
Chilean Sea Bass in Chraimeh Sauce
Ingredients
Cooking time: 20 min.
Preparation time: 25 min.
Total Time: 45 min.
Servings: 2
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Scant 1/2 cup sunflower oil (or another mild oil), divided
3 tbsp all-purpose flour
4 salmon or sea bass steaks, about 1 lb
lemon wedges and cilantro for garnish
salt and pepper
For the sauce
6 loves garlic, coarsely chopped
2 tsp sweet paprika
1 tbsp caraway seeds, dry toasted and ground
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
1 green chile, coarsely chopped
2/3 cup water
3 tbsp tomato paste
2 tsp sugar
2 tbsp freshly squeezed lemon juice
Preparation
Heat two tablespoons of oil over high heat. Place the four in a shallow bowl, season generously with salt and pepper, and toss the fish in it. Shake off the excess flour and sear the fish for a minute or two one each side, until golden. Remove the fish and wipe the pan clean.
Place the garlic, spices, chile, and 2 tablespoons of the oil in a food processor, and pulvarize to form a thick paste.
remaining oil into frying pan, heat well, and add the spice paste. Stir and fry for 30 seconds, ensuring the spices do not burn. Add the water and tomato paste to the spices to stop the cooking process. Bring to a simmer and add sugar, lemon juice and salt and pepper. Taste for seasoning and add more salt and pepper as needed.
Place fish in the sauce, bring to a gentle simmer, cover the pan and cook for 7-11 minutes, until it is just done.
Serve warm or at room temperature. Garnish with lemon wedges and cilantro.