Cod with Spicy Harissa & Rose
Posted by Fassler Admin on
Recipe from Jasmin (Instagram @keto.with.jasmin)
Serves (no. of pax): 2-3 pax
Difficulty Level: Medium
Ingredients:
|
Quantity |
Ingredients |
|
500g |
|
|
2 tbsp |
Harissa |
|
2 tbsp |
Olive oil |
|
1 tsp |
Paprika |
|
1 tsp |
Cumin powder |
|
1 tsp |
Caraway seeds |
|
1/2 tsp |
Salt |
|
2/3 tbsp |
Coconut flour |
|
For frying |
Coconut oil |
|
For the sauce |
|
|
1 |
Onion finely sliced |
|
3 cloves |
Garlic minced |
|
1 tsp |
Caraway seeds |
|
1 tsp |
Cumin seeds |
|
2/3 tbsp |
Harissa |
|
2 tbsp |
Rose water |
|
2 tbsp |
Olive oil |
|
1/2 |
Roasted red pepper |
|
2 tbsp |
Tomato purée |
|
1 tsp |
Apple cider vinegar |
|
1 tsp |
Smoked paprika |
|
1/2 |
Cumin powder |
|
1-2 tsp |
Sweetener (optional) |
|
To taste |
Salt |
|
Garnish |
Edible rose petals |
|
Fresh coriander leaves |
Method:
- Marinate the cod in a paste made from the Harissa, olive oil, paprika, salt, cumin & caraway seeds.
- Allow it to rest for a minimum of 30 minutes before taking the next steps.
- Dab it into a plate with the coconut flour, shake off the excess and fry in a hot pan with coconut oil. Cook on each side for 4-5 minutes. Then remove from the pan and keep it aside for later.
- In the same frying pan, discard any excess flour that may have come off and chuck in the cumin and caraway seeds.
- Once they start to pop add the onions and garlic and sauté until golden brown.
- Blitz together the roasted pepper, the rose water, apple cider vinegar, Harissa, paprika, cumin powder and salt to taste.
- Add this mixture to the pan and simmer. If the sauce is too thick add in a little water until you get the consistency you require. If it’s too spicy add in a little sweetener to balance the heat.
- Pop the fish into the pan and spoon the sauce over the top. Leave it to simmer for a few more minutes.
- Then garnish with freshly chopped coriander leaves and some edible rose petals.