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Samak bil Tamr Hindi
A unique and flavorful fish dish where white fish fillets are baked or pan-fried and then coated in a tangy and slightly sweet tamarind glaze, often infused with garlic and spices. It represents a less common but delicious preparation of fish in Jordanian cuisine.
ð§ ææ
- 4 pieces White fish fillets(such as sea bass, tilapia, or cod)
- 0.5 cup Tamarind paste
- 4 cloves Garlic(minced)
- 2 tbsp Lemon juice
- 1 tbsp Honey or date syrup
- 1 tsp Cumin
- 0.5 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 2 tbsp Fresh cilantro or parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 200°C (400°F) or prepare a skillet for pan-frying.
- 2
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
- 3
In a small bowl, whisk together the tamarind paste, minced garlic, lemon juice, honey or date syrup, cumin, coriander powder, salt, and pepper to create the glaze.
- 4
If baking: Place the fish fillets in a lightly oiled baking dish. Spoon or brush the tamarind glaze generously over the top of each fillet.
- 5
Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The glaze should caramelize slightly.
- 6
If pan-frying: Heat olive oil in a skillet over medium-high heat. Sear the fish fillets for 3-4 minutes per side until golden brown. Remove from skillet, then add the tamarind glaze to the skillet and cook for 1-2 minutes until slightly thickened. Return the fish to the skillet to coat with the glaze.
- 7
Serve the Samak bil Tamr Hindi hot, garnished with fresh chopped cilantro or parsley. It pairs well with rice, couscous, or a fresh salad.
ð¡ ããã®ã³ã
- âAdjust the amount of tamarind paste and sweetener to achieve your desired balance of tanginess and sweetness.
- âBe careful not to overcook the fish, as it can become dry.
- âIf using fresh tamarind, you'll need to soak it in hot water and strain to get the paste.
- âFor an extra layer of flavor, you can marinate the fish in half of the glaze for 15 minutes before cooking.
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- Add a pinch of red pepper flakes to the glaze for a spicy kick.
- Incorporate finely chopped ginger into the glaze.
- Serve with a side of roasted vegetables like bell peppers and onions.