Bahrini Fish Recipe
By: Mimi Cooks
Published: Wednesday, January 6, 2010 - 11:10am

Ingredients




1 teaspoon turmeric
2 tablespoons vegetable oil
1 kilogram fish fillet, cubed
2 jalapeno peppers, seeds removed and finely chopped
1 tablespoon freshly chopped fresh ginger
4 cloves of garlic, chopped
2 mediums size chopped onions
2 mediums chopped tomatoes
1 1/2 teaspoons mustard
2 1/2 cups water
2 cubes chicken bouillon
2 tablespoons freshly chopped cilantro, I used a bunch of cilantro and par

Preparation

1 Mix the turmeric with veggie oil, and marinate the fish in it for couple of minutes. 2 Then lay the fish on a baking tray and bake in a preheated 400F oven for 18 minutes to turn golden brown. 3 In a food processor, add the garlic, onion, jalapeno peppers tomatoes ginger and mustard, and whip until it turns to paste. I did not puree my sauce; I felt that it would taste better chunky. 4 Heat a non stick pan and cook the paste on medium heat, without oil, till it start to turn golden,(takes around 5 min) add the water and dissolved chicken bouillon or the chicken stock, whatever you have on hand, and cook for 7-8 minutes more to become a thick sauce, pour over the fish in the oven and continue cooking for 10 more minutes.

About


I baked the fish fully until it was done, I served the sauce on the side without pouring it on the fish, and rice on the side, it tasted delicious. Serve over Basmati rice and sprinkle fresh cilantro on top. If you have homemade chicken stock, substitute it for the water and bouillon cubes.
Bahrini food was influenced by many factors such as Bahrain's location as linking point between the east and the west, its history, the countries surrounding it and the big expat community that it hosts. Indian flavors among the many Asian flavors, Iranian, Arabic and European flavors influence the cuisine in Bahrain, which makes it a great place to try many different foods and flavors all in one place.
Fish is a natural resource at the island kingdom and also rice is a stable food in Bahrain, and since I live in Bahrain, it was easy to obtain all the ingredients for this recipe.
I made little variation in the recipe, where the original recipe calls for pureeing the sauce and pouring it over the half baked fish then continue baking in the sauce until fully done. I just cooked the sauce fully and baked the fish fully and served each item separately next to Basmati rice. I left the choice to the individual to mix the fish with the sauce and rice.
The recipe is very easy to prepare and cook. The sauce is very flavorful with all the ingredients in it. I used fresh white fish that is a local fish I can find it easily fresh.