This week we bring you a Banting-friendly fish recipe from The Food Fox. It is seriously spicy and often this is a difficult flavour to pair with wine, but a floral Gewürztraminer that packs a punch should stand up to the dish.
Ingredients for harissa paste:
40g dried smoked red chillies, soaked in 125 ml boiling water for 10 minutes
2 cloves garlic
15 ml ground coriander
5 ml ground cumin
15 ml fennel seeds
2,5 ml salt
60 ml olive oil
In a small food processor bowl, process all the ingredients together to get a slightly chunky paste. Place in a glass jar, cover with a little extra olive oil, then cover and refrigerate until needed. It will keep for at least 2 weeks in the fridge.
Ingredients for spicy tomato sauce:
30 ml olive oil
30 ml butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons (10 ml) cumin
1/2 teaspoon (2,5 ml) cinnamon
2 teaspoons (10 ml) smoked paprika
2 cans whole tomatoes, diced, or processed to a pulp
2 tablespoons (60 ml) harissa paste
Rind of a small lemon, finely grated
Salt & pepper
In a medium saucepan, heat olive oil and butter, then fry onions over medium heat until soft. Add garlic and fry for a minute. Now add spices and fry for another minute. Add tomatoes and harissa paste, then bring to a slow simmer and simmer for 15 minutes, stirring often. Add lemon rind and season to taste with salt & pepper. Set aside.
For the baked hake:
1.5 kg white fish fillets, portioned into individual pieces
1 batch spicy tomato sauce (see above)
Fresh coriander leaves, to serve
Cauli-rice (or cous-cous or rice) to serve, optional
Grease or line a large baking tray, then lay the fish portions out without them touching one another. Cover with a generous layer of sauce, then baking at 200 C for 15-20 minutes, depending on the thickness and size of the fish. Do not overbake.
Serve hot topped with fresh coriander leaves.