I eat Sardines regularly. They say it’s good for the brain… That is one reason, the other is its wonderful taste. Here is a lovely recipe with a delightful sauce.
For one can of plain sardines
1- Open the can of sardines and let the oil out.
2- Place the sardines in a bowl and sprinkle with a generous amount of lime juice. Let them soak for about 20 minutes.
3- Take the sardines out of the bowl and in the remaining liquid add some fresh ginger root grated, freshly crushed pepper and a tablespoon of saffron liquid (recipe here).
To serve, place some fresh baby arugula on a plate, top with the sardines and some fresh peaches cut in cubes. Pour the sauce on top of it all and sprinkle with fresh min leaves. I served it accompanied with a good “pain de campagne.”
A delicious way to prepare Tuna. Any fish would do actually.
For one Tuna steak
1- In a bowl, mix a tablespoon of sesame oil, a tablespoon of Soya sauce, a tablespoon of honey, the juice of one lime, some fresh ginger root grated and freshly crushed black pepper to taste.
2- Cut the Tuna steak in squares. It is easier to do if it is slightly frozen.
3- Place the honey and ginger mixture in a pan and cook on medium fire until it starts bubbling.
4- Add the Tuna squares and cook for five minutes gently mixing constantly so that all sides of the squares become golden.
Serve immediately. I served it with white basmati rice cooked with raisins and a cucumber salad.
So easy and with a slight tang and sweetness that fills you with sunshine.
Pomegranate molasses is a marvellous ingredient that can be used to sweeten, and can be added to soups, lentils, salads and more.
I prepared this dish with fresh Tuna, and any kind of fish can actually be used.
For one Tuna steak
1- Cut the Tuna in cubes. Do it when it is slightly frozen so that the cubes come out nice and even.
2- Place the Tuna in a bowl and sprinkle with sesame seeds. Mix.
3- Add a tablespoon of Pomegranate molasses (it can be found in any Middle Eastern food store) and mix again gently.
4- Place some olive oil in a pan, and fry the Tuna cubes rapidly. Mix often with a wooden spatula so that all side become nice and golden. The inside should remain red.
I served it with potato Kuku to keep with the Persian theme!
This is a delight and takes about five minutes to cook!
I made it with tuna and it works with any white fish and salmon as well.
For one tuna steak
1- Boil water in a deep and wide pan. When it is fully boiling turn off the fire and add some fresh ginger root roughly cut and a bag of green tea (or loose green tea in a tea ball). Close the lid and let it stand for about 20 minutes. Cook the rice in the meantime, if you will be serving some.
2- Cut the fish in cubes while you put the fire back on and let the water return to a boil. Remember to take away the tea bag or ball!
3- Place the fish cubes in the boiling tea and let it cook not more than 5 minutes, so that the fish remains tender and juicy.
4- Place the fish drained in a bowl and mix with fresh mango, some lime juice and fresh cilantro.
Serve accompanied with white rice. Here, I served it with Basmati rice cooked with raisins, and topped with Saffron tainted rice and barbaries.
This aromatic fish (ماهی – mahi) dish is traditionally served on the first day of the Persian new year in Iran, coinciding with the first day of Spring.
I prepared it with tuna, and it can be made with any fish. The fish can be prepared either cut in cubes, as I did here, or in filet.
For the fish
1- Cut a fresh tuna steak in cubes (or simply a white fish filet) and sprinkle with the Persian spice mix Adviyeh (recipe here), a little bit of fresh ginger root, some fresh cilantro chopped and tablespoon of olive oil. Mix gently and let it stand while the rice cooks.
2- Mix in a tablespoon of flour and make sure all the pieces of fish are lightly coated.
3- In a large pan, place a tablespoon of butter (about 30 gr) and place the fish. Cook on high fire until the fish is cooked and slightly golden.
For the rice
1- Prepare Basmati rice as you would always do mixed with dried fruits. Here I used wonderful golden raisins from the region of Herat in Afghanistan, and I often add dried cranberries as it gives it added colour.
2- When the rice is done, take a few tablespoons and place them in a bowl. Mix that rice with some Saffron liquid (recipe here).
To serve: place the fish and some white rice on a plate. Add some Saffron coloured rice on top of the white rice. Sprinkle with lime (or lemon) juice and fresh cilantro, and place a side plate of fresh cucumbers on the side. Enjoy!