I am so glad that I gave Moroccan-style hot fish a try. It was so..so..good. If you like hot spicy food, you will absolutely love it. I had a favorite fish dish at our favorite Szechuan restaurant here and when I made this Moroccan-style hot fish, it just reminded me of the Szechuan hot fish dish. They are different in taste, but the spiciness and the overall feel of having this dish is simply great.
Chunks of fine saltwater fish, grouper, are cooked in casserole-style with hot peppers and garlic in this Moroccan-style hot fish. This is a traditional holiday dinner meal (especially Rosh Hashanah) in a Jewish Moroccan household. This was the last great recipe I tried from The Book of New Israeli Food by Janna Gur.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 4 portion-sized - about 6 oz each chunks of grouper or other saltwater fish fillet
- 2 hot red peppers - cut into strips
- 2 sweet red peppers - cut into strips
- 10 cloves garlic - peeled
- 1/2 cup fresh parsley - chopped coarsely
- 1/2 cup fresh coriander - chopped coarsely
- THE SEASONING MIX:
- 4 Tbsp paprika
- Salt to taste
- 1/2 cup olive oil
- Line a wide saucepan with the peppers and herbs
- Mix the ingredients of the seasoning mix. Dip the fish chinks in the mix and arrange in the saucepan. Mix the remaining seasoning mix with the garlic and 1 1/2 - 2 cups of water and pour over the fish
- Cook for 10-15 minutes (depending on the size of the fish chunks) over a high heat, lower the heat, cover and continue cooking for another 15 minutes until the sauce slightly thickens