Sufra Dayma: Lebanese Fish in Tahini Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 4 Basa fish fillets (each cut into 3 pieces) 1 onion (finely chopped) 3 garlic cloves (crushed) 1 bunch fresh coriander (with stalks) 1 or 2 red chillis (seeded, finely chopped) 1/4 cup pine nuts (toasted) 1 lemon, rind finely grated and juiced 1/2 cup tahini 2 tsp ground coriander 1 tsp ground cumin 1 tsp paprika Salt + pepper 1 tbsp olive oil 11/2 tbsp olive oil (extra) Method: Combine tahini and one cup warm water in a bowl. Mix to emulsify. Finely chop coriander stalks, reserving leaves aside. Heat oil in a non-stick frying pan over medium heat. Add onion and cook until soft. Add garlic, ground coriander, cumin, paprika and coriander stalks. Cook stirring for one minute. Add tahini mixture, lemon rind and juice, stirring until well combined. Add a little more water if too thick. Season well with salt and pepper and remove from heat. Heat extra oil in a non-stick frying pan over medium heat. Cook fish pieces in batches, for 2 minutes on each side to golden. Transfer to serving plate and spoon sauce over. Sprinkle with pine nuts, chilli (optional) and reserved coriander leaves. Serve with rice.
