Ghalieh Mahi | Persian Cod With Herbs and Tamarind
Ghalieh Mahi | Persian Cod With Herbs and Tamarind

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ghalieh mahi | persian cod with herbs and tamarind. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ghalieh Mahi

To begin with this particular recipe, we must prepare a few ingredients. You can cook ghalieh mahi | persian cod with herbs and tamarind using 23 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
  1. Take Herbs:
  2. Get 3 TBSP Alce Nero's Organic Extra Virgin Olive Oil,
  3. Prepare 3 Bunches Parsley Coarsely Chopped,
  4. Take 3 Bunches Coriander Coarsely Chopped,
  5. Prepare Scallions White & Green Parts Coarsely Chopped, 2 Bunches + More For Garnishing
  6. Take 3 Bunches Mint Coarsely Chopped,
  7. Get 1/3 Cup Dried Fenugreek,
  8. Make ready White Pepper, 1 TSP Adjust To Preference
  9. Take Stew:
  10. Make ready Alce Nero's Organic Extra Virgin Olive Oil, 2 TBSP + More
  11. Make ready 2 Yellow Onion Finely Sliced,
  12. Get Pinch Sea Salt,
  13. Prepare Pinch Demerara Sugar,
  14. Get Pinch White Pepper,
  15. Prepare 5 Cloves Garlic Crushed,
  16. Make ready 2 TBSP Turmeric Powder,
  17. Prepare Red Chili Flakes, 2 TSP Adjust To Preference
  18. Take 2.5 Cups Vegetable Stock,
  19. Take Tamarind Paste, 1/4 Cup Adjust To Preference
  20. Take Fresh Lemon Juice, 1/2 Lemon
  21. Take Fresh Lemon Zest, 1/2 Lemon
  22. Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
  23. Make ready 6 Cod / Halibut Fillets,
Instructions to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the veg stock recipe.
  2. Prepare the herbs. - - In a skillet over medium heat, add olive oil. - - Once the oil is heated up, add in parsley, coriander, scallions and mint. - - Saute until they start to stick to the bottom of the skillet. It should take about 15 mins.
  3. Add in fenugreek and pepper. - - Saute to combine well. - - Remove from heat and cover. - - Set aside for 5 mins.
  4. Prepare the stew. - - In another skillet over medium heat, add olive oil. - - Once the oil is heated up, add in onion. - - Season with salt, pepper and sugar.
  5. Saute until the onion is lightly caramelized. It should take about 10 to 15 mins. - - Add in garlic. - - Saute until aromatic. - - Add in turmeric and 1 TBSP of olive oil - - Saute until well combine and aromatic.
  6. Add in chili flakes and saute to combine well. - - Deglaze the skillet with vegetable stock. - - Bring it up to simmer. - - Allow it to simmer for 1 to 2 mins.
  7. Remove from heat and transfer this stew into the herbs mixture. - - Return the skillet back over medium heat. - - Add in tamarind. - - Taste and adjust the seasonings with salt, pepper and sugar.
  8. Stir to combine well. - - Add 6 more TBSP of olive oil. - - Bring it up to a slow simmer. - - Turn the heat down to low and cover.
  9. Continue to simmer for about 1 hr or until the oil separates and float to the top. - - Stir occasionally to prevent burning. - - Lastly, add in lemon juice and zest. - - Carefully, transfer into a blender.
  10. Blitz until smooth. - - Taste and adjust the seasonings again with salt, pepper, sugar and tamarind. - - Transfer into a large bowl and set aside.
  11. Prepare the fish. - - Using a clean skillet over medium heat, add in 3 TBSP of oil. - - Heat the oil up to almost smoking point. - - Season the fish lightly with salt and pepper.
  12. Make sure the fish is at room temperature. Pat the fish dry with kitchen paper before seasoning.* - - Place the fish, skin side down, away from you, onto the skillet. - - Using a slotted spatula, gently press the fish down. - - *This will prevent the skin from shrinking.*
  13. Continue cooking until bottom is crispy and brown. It should take 4 to 5 mins. - - Do not try to disturb the fish. - - Using a slotted spatula, flip the fish. - - Tilt the skillet and baste the fish with the liquid.
  14. Continue cooking until bottom is lightly browned. - - Repeat the process for the remaining fish. - - Transfer the sauce onto serving plate.
  15. Place the fish onto the sauce. - - Garnish with some finely chopped green parts of scallions. - - Serve immediately.

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