This dish is supposed to be served cold, either a first course or a buffet dish. The original recipe was from Claudia Roden’s book The New Book of Middle Eastern Food. The fish is first fried and then marinated in a dressing that is similar to a Thai dressing, except for the addition of olive oil.
- 2 lbs fish fillet, cut into bite size pieces
- 1/2 cup flour
- 2 tbs rose pepper rub
- oil for frying
For the marinade:
- 3/4 cup chopped cilantro
- 1 medium onion, finely chopped
- 2 bird chilis, minced
- 3 cloves garlic, minced
- 6 – 8 tbs olive oil
- juice of 1 lemon
- Combine flour and rose pepper rub in a bowl or ziploc bag. Add fish pieces and stir or shake until covered with flour.
- Deep fry fish pieces in hot oil until golden brown. Drain on paper towels.
- Mix the marinade ingredients in a separate bowl. Add the fish and stir carefully.
- Leave for at least one hour before serving cold.
Notes: This dish is also good served warm. The marinade can also be tweaked to make a Thai dressing instead. Instead of olive oil, add 2 tbs fish sauce and 1 tbs sugar. Continue as directed in the recipe.