SAMAK BIL HUMMAR
SAUDI ARABIA
This is an interesting and simple Saudi sweet and sour sauce to serve with plain roasted or poached fish. I usually roast the fish in the oven, the way they do in Saudi Arabia, but you can also poach it, although make sure you pat it very dry before serving it with the sauce. And you can also cook it on an outdoor grill or in a grill pan.
SERVES 6
4 ounces (120 g) seedless tamarind paste, soaked for 1 hour in 2 cups (500 ml) boiling water
¼ cup (60 ml) extra-virgin olive oil, plus more for brushing
4 medium onions (1 pound 5 ounces/600 g total), very finely chopped
6 cloves garlic, minced to a fine paste
2 medium tomatoes (about 7 ounces/200 g total), seeded and finely diced
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Sea salt and finely ground black pepper
6 whitefish fillets (3 pounds 5 ounces/1.5 kg total)
White rice, for serving
Saudi “Salsa,” for serving
1. Preheat the oven to 400°F (200°C).
2. Mash the tamarind paste into the soaking water, then strain through a sieve set over a medium bowl to catch the juice, pushing on the pulp to extract as much flavor as you can. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring regularly, until golden, about 5 minutes. Add the garlic and stir for a minute or so before adding half the tomatoes, the coriander, cumin, cinnamon, salt to taste, and 1 teaspoon pepper. Cook for a few minutes, until the tomatoes have softened.
4. Add the tamarind juice and cook for 20 minutes, stirring regularly, until the sauce has thickened. Add a little water (up to 1 cup/250 ml) if the sauce is becoming too dry.
5. Meanwhile, oil a baking sheet and put the fish, skin side down, on it. Brush the fish with oil and season with salt and pepper to taste. Roast for 10 to 15 minutes, or until the fish is done to your liking.
6. Gently transfer the fish to a serving platter. Spoon the sauce over the fish but without completely covering it. Garnish with the remaining diced tomatoes. Serve hot with the rice and salsa.