Cooking Sea Bass Fillets in a Spicy Savory Red Sauce (Hraime)
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INGREDIENTS
- 4 sea bass fillets or steaks or fillets
- 1 spicy green pepper, finely chopped
- 2 red chili peppers, finely chopped
- 10 garlic cloves, finely chopped
- ½ tablespoon sugar
- 1 tablespoon crushed red pepper
- 1 tablespoon sweet or hot paprika
- 1 tablespoon ground caraway spice mix, toasted caraway seeds, cumin, and coriander
- 1 tablespoon harissa
- 2 tablespoons tomato paste
- 7 ounces/½ can crushed tomatoes
- 1 cup cilantro, chopped
INSTRUCTIONS
- Heat a pot with olive oil and sauté the peppers and garlic, being careful not to burn the garlic to avoid bitterness. Add the sugar and stir. Add the rest of the spices, except the caraway mix. Add the harissa and tomato paste, and stir well until combined. Add the crushed tomatoes and simmer the sauce over low heat for 5 minutes.
- Add the caraway spice mix and chopped cilantro. Add some water and stir. Let it cook over low heat for 20 minutes, stirring occasionally.
- Arrange the fish fillets nicely and pour the sauce over them. Cook for about 10 minutes, then transfer to a preheated 355°F (180°C) oven for an additional 10 minutes. Be careful not to dry out the fish; it should remain juicy.
- Squeeze half a fresh lemon over the fish and enjoy!
MY NOTES
FAQ
What type of fish is recommended for this recipe?
The recipe calls for cooking sea bass fillets, known for its mild flavor and tender, flaky texture. Sea bass works well in rich, flavorful sauces like this one because it absorbs the flavors without being overpowering. You can use filleted or sliced sea bass depending on your preference. If sea bass is unavailable, you can substitute it with other white fish varieties like snapper, grouper, or cod. Filleted fish is easier to handle, while sliced fish with bones might offer more flavor during cooking. Keeping the fish head can add depth to the sauce as well.
Why avoid burning the garlic while cooking sea bass fillets?
Burning garlic can introduce a bitter, unpleasant flavor to the dish, which may overpower the other ingredients. Garlic cooks quickly, and its sugars can burn at high heat, so it’s essential to keep the heat at a moderate level when sautéing. Stirring continuously helps distribute the heat evenly, preventing the garlic from sticking and burning. In this recipe, garlic forms the base of the sauce, so ensuring it remains golden without turning brown will result in a balanced, flavorful foundation for the dish. Properly cooked garlic enhances the overall taste of the hraime.
How to prevent the fish from drying out
To prevent the fish from drying out, keep a close eye on both the stovetop and oven cooking times. On the stovetop, cook the fish gently for about 10 minutes, spooning the sauce over it frequently to keep it moist. When transferring to the oven, use a preheated temperature of 355°F (180°C) and limit the baking time to another 10 minutes. If the sauce starts to reduce too much, you can add a bit of water to maintain moisture. Finally, ensure that you’re using fresh, high-quality fish, as this will help retain juiciness.
Is it necessary to add sugar to the sauce?
Adding sugar is important in this recipe because it balances the acidity of the tomatoes and the heat from the peppers. A small amount of sugar, in this case, half a tablespoon, rounds out the sauce’s flavor, creating a more harmonious taste profile. If you prefer to avoid sugar, you could substitute with a natural sweetener like honey or agave syrup, but the quantity should be adjusted to maintain the proper balance. Without the sugar, the sauce may taste too sharp or acidic.
Can this dish be made in advance?
Cooking sea bass fillets can be made in advance, especially the sauce, which tends to develop even richer flavors when left to sit. You can prepare the sauce a day ahead and store it in the fridge, then simply reheat it and add the fish when you’re ready to cook. However, it’s best to cook the fish fresh, as it can lose its texture if reheated. If you need to prepare the entire dish in advance, slightly undercook the fish, then finish it in the oven when reheating to avoid drying it out.
What can be served alongside this dish?
Hraime pairs well with several sides. Traditionally, it is served with fresh bread like challah or pita to soak up the flavorful sauce. You can also serve it with couscous, rice, or even quinoa for a heartier meal. A fresh side salad with cucumbers, tomatoes, and lemon vinaigrette complements the dish’s richness. For a Mediterranean touch, roasted vegetables like eggplant, zucchini, or peppers make an excellent addition. The dish is versatile, so you can pair it with light or hearty sides depending on your preference.
What does the caraway spice mix add to cooking sea bass fillets?
The caraway spice mix adds an earthy, aromatic flavor that enhances the complexity in cooking sea bass fillets. Made from toasted caraway, cumin, and coriander seeds, this mix offers a warm, nutty taste with subtle licorice notes from the caraway. The combination of spices balances the heat from the peppers and the acidity of the tomatoes, giving the sauce a well-rounded flavor profile. Adding the spice mix later in the cooking sea bass fillets process ensures its freshness remains prominent, providing depth to the sauce and complementing the tender fish.
Can this dish be made with a non-spicy version?
You can make a non-spicy version of hraime by omitting or reducing the spicy ingredients. Simply leave out the green pepper, chili peppers, and harissa or harissa, and substitute with sweet bell peppers or a mild chili paste if you still want some depth. You can also increase the paprika or other mild spices to maintain the rich flavor profile of the dish without the heat. The rest of the preparation remains the same, and you will still achieve a flavorful fish dish from cooking sea bass fillets with a delicious tomato-based sauce.
