Fried Fish with Cousbareia Sauce

Name: Fried Fish with Cousbareia Sauce
Cuisine: Egyptian
Ingredients: Salt and black pepper; 2–3 tablespoons finely chopped parsley; 2 tablespoons oil; 2 onions, thinly sliced; 250 g (8 oz) tomatoes, sliced; 120 g (4 oz) hazelnuts, chopped; 60 g (2 oz) pine nuts; Olive oil for deep-frying; A fish weighing about 1 kg (2 lb)

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is an Egyptian regional speciality. Any fish that can be fried will do (small fish left whole, larger ones thickly sliced). Red mullet is often prepared in this way.

Ingredients

A fish weighing about 1 kg (2 lb)
Olive oil for deep-frying

Africa
Egypt
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Fry the fish as directed in the preceding recipe.

In a separate deep frying pan or sauté dish, fry the onions in oil until soft and just golden. Add the hazelnuts and pine nuts, and fry for only 2 minutes longer. Add the tomatoes and sauté gently until soft. Add just enough water to cover, stir in parsley, and season to taste with salt and pepper. Simmer for a f