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Middle Eastern Recipes >  Seafood >  White Nile Fish >

 

White Nile Fish

Sudan

• 1/2 C vegetable oil

• 2 large onions, sliced into rings

• 1 garlic clove, peeled & minced

• 2 TBS tomato paste

• Salt & black pepper to taste

• 1 TBS coriander seeds

• Juice of 1 lemon

• 2 LBS fresh perch filets

• 2 green bell peppers, chopped

• 2 tomatoes, sliced

• 2 potatoes, peeled & thinly sliced

• 1 carrot, peeled & thinly sliced

• 1 C sultanas

• 1 C dried apricots

• 1 bunch fresh coriander leaves, chopped

Heat vegetable oil in a large skillet; add onions and fry until golden. Add garlic, tomato paste and salt and black pepper to taste; stir and cook for about two minutes. Add coriander seeds and lemon juice; stir. Add perch filets; top with chopped green bell peppers, sliced tomatoes and thinly-sliced carrots and potatoes. Add sultanas, dried apricots and chopped coriander leaves. Cover and simmer for about twenty to thirty minutes, or until the fish is fully cooked. Serve.

 

Note: Recipe is traditionally prepared using Nile Perch.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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