A very simple recipe where Tahina is the main ingredient for the sauce, in which the baked fish will bathe. Onion and lemon juice come to add the deep flavor and sour kick. The added bonus here are the roasted almonds and pine nuts that creates the contrast with its crunchiness.
Whether you are planning to serve it as an appetizer or main dish, you will have everyone licking their lips in anticipation.
You will need:
- 500g fish fillet or whole fish to be baked, could be sea bass, hamour or red snapper or any available white fish of your choice.
- 1 cup tahina (sesame paste)
- 1 1/4 cup water
- 2 tbsp lemon
- 2 medium onion cut a la julienne
- 2 tbsp olive oil
- salt to taste
- roasted almonds and pine nuts for topping
- chopped coriander for garnish
First start by oven baking the fish. Set aside the fillets (or deboned whole fish) to prepare the sauce.
Cook the onion with olive oil until tender, keep stirring while cooking as you don’t want them to brown. In a bowl mix together tahina, water, lemon and salt before pouring over the onion, you want the sauce a bit runny because it will thicken a bit while on heat. When you see the first bubble forming, turn off the heat and stir in the fish.
On a serving plate, sprinkle the top with roasted almonds and pine nuts. Garnish with chopped coriander and serve. You can have it warm, at room temperature or cold.
If you want to eat like a lebanese, then serve it with pita bread to seal the deal.
A middle eastern/Lebanese specialty dish that’s full of flavors with few ingredients. If you never cooked your fish this way, you should consider trying marmite et ponpon recipe and you will never regret.
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Posted in appetizers & salads, main dish
Tagged appetizer, beirut, doha, fish, food, food blog, food photography, food porn, how to do, jaymmy food blogger, lebanese food, lebanon, main dish, marmite et ponpon, middle eastern dish, qatar, recipe, sesame paste, tagine, tahina
Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.
Get ready for a taste of heaven! you will need
- 1 kg whole fish (800g fish fillet)
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp wasabi
- 1/2 cup olive oil
- 2 grated garlic cloves
- 1 1/2 tbsp freshly grated ginger
- 2 tbsp toasted sesame seeds
- 3 sliced scallions
Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.
Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.
Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.
Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.
Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.
Ginger sesame rice to go with this dish.
- 1 1/4 cup rice
- 1 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1 tbsp olive oil
- 1 1/2 tsp toasted sesame seeds
- 2 1/2 cup water
Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.
Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.
Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.
Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!
Posted in main dish
Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi
Food art is so fascinating for kids as for adults. I will never mind to get such plate as breakfast in bed. I find it amusing too 🙂
Anyone can make this cute breakfast (could be a snack as well). Very simple and easy. You will need:
- thin slices of cucumber cut lengthwise for the stems
- 2 carrots slices to make the fish
- handful cereal breakfast for the sea
- small raisins for the water bubbles
- one big raisin cut in 4 for the turtle hands and legs
- one medium raisin for the turtle head
- one kiwi slice for the turtle body
- edible paint for the turtle and fish eyes (optional)
It’s great to get your kid eat healthy food and have fun in the same time. When nady saw the plate he started waving his hands like a fish and singing. The turtle really grabbed his attention too! Amazed by his beautiful breakfast, he was hesitating whether to contemplate, play or start digging in!
Well he decided to polish off his delicious under the sea breakfast!
Never mind if your kid didn’t like the taste of kiwi, It’s one of my many attempts to offer this fruit to him but he doesn’t like it so far! But i will keep on trying…
Try these edible cool arts for your kids and give them a reason to always be happy and enjoy food.
Whatever you are doing, always add fun to you and your loved ones life! Happy day to all and lots of love and smiles x
If you like to join me to the fun and see more of interesting things, follow this blog and like marmite et ponpon facebook page. Happy reading!
Posted in DIY, kids food, way to play
Tagged blog, breakfast, carrots, cereals, cool edible arts, DIY, fish, food art, fruits, healthy, jaymmy, kids, kiwi, marmite et ponpon, raisins, sea world, snack, turtle, under the sea, way to play
Cooking becomes different when you have a baby. He becomes the priority and your life is all about him. It’s friday (the weekend in Doha) the day we eat lunch as a family. I woke up thinking what to cook something healthy, fast and my boys like it. Plus it’s the lent and we don’t eat meat on fridays. So i decided to make roast fish with vegetables, lemon and walnut.
- A whole fish, i chose hamour about 1kg
- 3 medium potatoes
- 4 carrots
- 3 big garlic cloves
- walnuts (as much as you like)
- 200g coriander
- olive oil
- 2 lemons
Chop the walnuts, garlic and coriander for the stuffing.
Make diagonal cuts on both sides to put inside from the stuffing to give it a richer aroma.
Stuff the fish and insert lemon slices.
Cut the carrots and potatoes and put them on the sides.
sprinkle the salt and olive oil and it’s ready to be baked for 25 mns.
Try it and give me your opinion 🙂
Posted in main dish
Tagged bake, carrots, cooking, coriander, easy, fast, fish, garlic, hamour, jaymmy, lunch, main dish, marmite et ponpon, olive oil, oven, potatoes, recipe, roast, salt, seafood, vegetables