Spiced Flaked Fish with Caramelized Onions — Fish Mafrooka Yemeni
Yemeni flaked fish folded into spiced caramelised onion with hawaij and green chilli, served over flatbread with charred tomato and a fresh coriander finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 360g yellow onion. Finely grate 4 garlic cloves and finely chop 2 small green chillies. Finely dice 200g ripe tomato and 2 medium tomatoes (240g total), halving the latter. Finely chop 20g coriander and finely dice 40g red onion. Have all spices measured.
Simmer
Bring 600ml cold water with 2 bay leaves and 1 tsp salt to gentle simmer in a medium saucepan over medium heat. Lower heat to low, slip in 400g fish fillet, poach 6 to 7 minutes until flesh flakes easily when pressed. Lift to a plate with slotted spoon, discard bay leaves, gently flake into bite-size pieces.
Saute
Heat 40ml olive oil in a wide skillet over medium-high for 1 minute. Add sliced onion with 0.25 tsp salt, cook 12 minutes stirring every 2 minutes until soft and amber. Stir in garlic, green chillies, hawaij, turmeric, and Aleppo pepper, cook 30 seconds until fragrant. Add diced tomato, cook 3 minutes until softened.
Char
While onion base cooks, heat a separate dry pan over medium-high for 1 minute. Brush tomato halves with remaining 10ml oil and pinch of salt, cook cut-side down 4 to 5 minutes until deeply charred. Lift to a plate.
Finish
Fold flaked fish gently into spiced onion base, drizzle with 10ml lemon juice, warm through 1 minute over low heat. Warm flatbreads directly over low gas flame or in dry pan 20 seconds per side until pliable.
Plate
Lay 1 flatbread on each plate, mound mafrooka in the centre, set charred tomato alongside, scatter coriander and red onion over the top, and finish with 1 lemon wedge per serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.