Chilli fish with tahini

Name: Chilli fish with tahini
Yield: Serves four
Ingredients: 1 dried ancho chilli, trimmed, seeds discarded, torn into 5cm pieces (or 1 tsp sweet smoked paprika); ½ tsp caster sugar; 50 g tahini; 800 g halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless; 2 tbsp tomato paste; salt; 1 kg plum tomatoes, chopped into 1cm dice; 1 tbsp lemon juice; 60 ml olive oil; 1 tsp caraway seeds, plus ¼ tsp to serve; 3 garlic cloves, thinly sliced; 1–2 red chillies, chopped widthways into 2cm long chunks, most of the seeds removed; 5 g coriander leaves, roughly chopped, to serve

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce. Here it makes perfect sense, balancing out the chilli and bringing a welcome creaminess.

I tend to make double the tomato sauce and keep the excess in the fridge for a week, or the freezer for a month, so you can either make this dish twice or spoon it alongside some grilled chicken or veg. The tahini sauce can be made 3 days ahead and kept in the fridge.

Ingredients

Method

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

Ottolenghi Simple

By Yotam Ottolenghi

Sorry, this à la carte cookbook is not currently available to buy in your country

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Fish

No reviews for this recipe

The licensor does not allow printing of this title