Spicy Middle Eastern Fish

By Shai Barak
Servings: Serves 3.



Lightly dry the fish that have been soaked. dredge in flour and lightly brown on both sides in the olive oil. Take out the fish and set aside. Saute the onions and ginger in the same pan (as long as there aren't too many burned pieces), until translucent. Add the crushed garlic, cumin and chili powder. Continue frying for a few seconds, then add the diced tomatoes, the tomato paste, the garlic chili past, salt, pepper, and a little water if needed (depending how liquid you want the sauce to be). Taste and adjust flavors. Return the fish and cover with the sauce. Bring to a boil and simmer on low heat, covered, for about 20-30 minutes, until the fish are flaking easily (they usually disintegrate to chunks during cooking and stirring)