Products & Premixes
Fish Saniya with Burnt Onions and Pistachio Coating
This dish offers a harmonious blend of textures and aromas, making it a standout choice for any occasion.
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Ingredients:
For the Fish:
- 4 hybrid printed Grouper fillets.
- 20 grams (2 tablespoons) canola oil
For the Burnt Onions:
- 2 onions, peeled and cut into 1/6
- 2 spoon of canola oil
For the Saniya Sauce:
- 200 grams raw tahini
- 250 grams mineral water
- Lightly roasted and finely ground peeled pistachios.
- 5 grams Za'atar
- 1 gram cinnamon
- 1 gram garlic powder
- 20 grams lemon juice (from fresh lemons)
- 3 grams salt
Instructions:
For the Burnt Onions:
- Mix 1/6 of one of the onions with a little canola oil.
- Place the onion mixture in a preheated oven at 220°, for 20-25 minutes until they become slightly burnt.
For the Saniya Sauce:
- In a bowl, combine the raw tahini, mineral water, Za'atar, cinnamon, garlic powder, lemon juice, and salt.
- Mix these ingredients together.
For the Fish
- Preheat the oven to 170 °
- Grease and lightly salt the fish fillets with sea salt.
Place the fillets in the preheated oven for 7 minutes.
Assembling the Dish:
- In a serving pan, pour the Saniya sauce.
- Put the burnt onions inside the sauce.
- Gently place the cooked fish fillets in the sauce.
- Cook the fish in the sauce for about 4-5 minutes until they are ready.
- Sprinkle the finely ground and roasted pistachios on top for a delightful pistachio coating.
- Serve and enjoy.
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