Haraimi - Libyan Spicy Friday Night Fish

• fish steaks6
• garlic clove, crushed↗1
• harissa (alternate to Kamoon Hoot)↗1⁄2 teaspoon
• tomato puree↗60 g
• passata (tomato juice)↗250 ml
• onion, chopped↗1
• lemon, juice of↗1
• olive oil↗3 tablespoons
• salt↗1⁄2 teaspoon
• water↗250 ml
• freshly-chopped coriander and lemon wedge

  to serve

Step-by-step instructions

1. 1

   Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.

2. 2

   Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.

3. 3

   Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).

4. 4

   Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.

5. 5

   Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.

6. 6

   Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.

7. 7

   Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.

8. 8

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