SAEDNEWS: Seafood, especially fish, is very tasty and beneficial for health, particularly when it is well seasoned. These stuffed fish, flavored with vegetables and tamarind, have an exceptional aroma and taste. Their preparation is also simple, and you can enjoy eating fish with a fresh and unique flavor.
According to Saednews, A traditional Persian baked stuffed fish filled with herbs, tamarind, and walnuts, known for its rich sweet-sour flavor.
Ingredient | Amount |
|---|---|
Fish (whole, cleaned) | 1 fish (2–2.5 kg) |
Vegetable oil | 1/2 cup |
Saffron (dissolved) | 2 tbsp |
Salt | As needed |
Tamarind | 350 g |
Onion (chopped) | 1/2 cup |
Garlic (chopped) | 5–6 cloves |
Parsley (chopped) | 1/2 cup |
Cilantro (chopped) | 1/2 cup |
Fenugreek (chopped) | 2 tbsp |
Tarragon or basil | 2–3 stalks |
Honey | 1 tbsp |
Walnuts (chopped) | 1/2 cup |
Black pepper | As needed |
Clean the fish thoroughly, empty the cavity, wash with cold water, and dry well.
Mix 3 tablespoons of oil with salt and saffron. Rub this mixture inside and outside the fish. Refrigerate for 2 hours.
Soak tamarind in 1 cup of boiling water for 2 hours, then strain to extract the pulp.
Heat 3 tablespoons of oil in a pan. Sauté onions until golden. Add half of the garlic and herbs, and sauté on low heat.
Remove from heat and mix with tamarind extract, honey, walnuts, and black pepper.
Stuff the fish cavity with the prepared mixture and sew it closed.
Preheat oven to 180°C (350°F) and place rack in the middle.
Grease a non-stick pan with 2 tablespoons of oil and sprinkle salt on the base. Place the fish in the pan.
Add remaining garlic and herbs around the fish and bake.
After 15 minutes, gently shake the tray to prevent sticking. Continue baking for 1 to 1.5 hours.
During baking, occasionally baste the fish with saffron oil to keep it moist.
Remove from oven, drizzle with fresh lemon juice, and serve.
Ingredient | Amount |
|---|---|
Walnuts | 1/2 cup |
Raisins | 1/2 cup |
Fried onions | 1/2 cup |
Barberries | 1/2 cup |
Saffron water | 1 tbsp |
Pomegranate juice (or paste) | 3 tbsp |
Mix all ingredients together and use as stuffing instead of the original filling. You may also replace with orange juice or lemon juice for a tangier flavor.
