Ingredients
- 700 g Hammour or grouper, fillets cut into small steaks
- 300 g of Tahiné sesame paste
- ½ cup lemon juice or 125 ml
- 1 ¾ cups of water or 435 ml
- 2 tablespoons of olive oil
- 1 large onion or 200 g, sliced
- 2 vegetable stock cubes
- 1 pinch of chili powder
- 1 pinch of cumin powder
- toasted pine nuts
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Preparation
Place the fish fillet in a baking dish and bake in an oven preheated to 250°C for 10-15 minutes or until the fish is cooked (season with salt and pepper and a little olive oil). Remove and reserve.
Meanwhile, In a bowl, mix and whisk the sesame paste, lemon juice and water and whisk well until the mixture is smooth, then set aside.
Hot olive oil in a medium saucepan and fry the onion for 5 minutes or until golden yellow color then add additional water. Bring to a boil and simmer until the water has almost evaporated.
Add the additionally prepared sesame sauce and the vegetable stock cubes and cook, stirring constantly, over medium heat until boiling, then simmer for 5 minutes then remove from the heat.
Place the cooked fish fillet in a large dish and pour the sauce, sprinkle with toasted pine nuts and serve with white rice
source: la-cuisine-marocaine.com
