Saloonat Samak is a dish of cod or pollack cooked in tomato sauce.
This recipe and photo are courtesy of MSD and adapted from Traditional Dishes of Arabian Gulf cookbook.
- Shallow frying uses less amount of oil than deep-frying, which is advised in order to cut the amount of added fat to the meal. Other healthier cooking methods include placing the fish in the oven or grilling the fish first then cooking it with the rest of the ingredients.
- Serve this dish with side of wholemeal pita bread, brown or basmati rice and ensure portions are controlled.
- Add a side of green salad to increase the vegetable content of the meal.
- 1 medium white fish
- 1 medium onion (chopped)
- 1 medium tomato (chopped)
- 1 medium eggplant (chopped)
- 5 cloves garlic (crushed)
- 4tsp green coriander (chopped)
- 1tbsp tomato paste
- 4tsp oil
- 1tsp salt
- 1tsp mixed spices
- 1tbsp tamarind (overripe)
- 1/2tsp dried lemon (ground)
- 2 1/4cups water
- Salt fish and let stand for one hour.
- Wash the fish and fry in hot oil. In a separate pan, brown onion and garlic with oil.
- Add the fish and the rest of the ingredients to the onions and garlic, then cook on low heat until all the vegetables and fish are cooked through.
- Cook over low heat until well done.