I am part of a forum focusing on food from around the world. People from all corners of the earth sharing recipes they have tried from their surrounds and from places they have always wanted to visit. Over time we have gotten to know each other as foodie friends even though we have never met.
A while ago one of the members suggested a progressive dinner. Obviously it would be lovely to fly all over the world eating but not practical at all and with the way airlines and airports work you would be starving by the time we get to each course. So we are doing a virtual dinner.
This week was my turn to do the fish or seafood course and after all the different uses of fish and seafood over the week I wanted to keep it simple and keep the fish true to it’s form. Also being a week before pay day I needed to use what I had at home and this is what I came up with.
For the majadra I am listing rice as an ingredient as that is the traditional recipe for mine I used shirataki rice pearls and I just rinsed them and popped them straight into the pan.
Hummus baked fish with majadra and tahina
1 cup tahini paste
1 tbs lemon juice
salt to taste
For the Fish
2 cups soaked and cooked chickpeas
2 tbs tahina
1 clove garlic, crushed
1-2 tbs lemon juice, to taste
Salt and pepper to taste
2 fillets meaty white fish (I used what we call Angelfish otherwise known as Ray's Bream)
For the Majadra
1 onion, slices
2 tsp cumin powder
1 teaspoon smoked paprika
1 cup partially cooked rice
1 cup cooked lentils
salt and pepper to taste
Preheat oven to 180 Degrees C
Put all the ingredients except the fish in a food processor and process till almost smooth.
Place the fish in an oiled baking dish and season. Cover in the hummus using wet fingers to create an even crust. Place in the oven for 10 - 15 minutes depending on thickness of fillet. Switch on the grill/ broiler to create a nice brown crust.
In the meantime fry the onions and spices in olive oil until onions are soft. Add the rice and lentils and stir fry until rice is soft. Season to taste
Mix the tahini paste with lemon juice and salt. Add water slowly, mixing a little at a time. The oaste will seize at first but keep mixing in a little at a time until it creates a runny sauce. Season accordingly.