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Yotam Ottolenghi’s Chilli Fish with Tahini
From the book
Ottolenghi SIMPLE
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Introduction from Yotam Ottolenghi
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce. Here it makes perfect sense, balancing out the chilli and bringing a welcome creaminess. I tend to make double the tomato sauce and keep the excess in the fridge for a week, or the freezer for a month, so you can either make this dish twice or spoon it alongside some grilled chicken or veg. The tahini sauce can be made 3 days ahead and kept in the fridge.
Ingredients
Method
1. Lightly season the fish with just ⅓ teaspoon of salt. Set aside.
2. Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the fresh chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and continue to fry for 1 minute, until the garlic is starting to turn golden-brown. Add the tomatoes, tomato paste, sugar and ½ teaspoon of salt, then, once boiling, reduce the heat to medium and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes.
3. To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and ⅛ teaspoon of salt.
4. When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Taste and add salt if needed.
5. Transfer the fish to a serving dish. Spoon over the sauce, sprinkle over the coriander and serve.
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4.7 out of 5 stars
9 Ratings
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