Mummy’s whole fish

Name: Mummy’s whole fish (With spiced red onion and tomato topping)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 3–4
Cuisine: Pakistani
Ingredients: 1 tsp ground turmeric; 1 tsp red chilli powder; 1½ tsp cumin seeds; 5–6 tbsp vegetable oil; 1 whole gutted red snapper (or fish of your choice); 1 whole gutted red snapper (or fish of your choice); 1 tsp sea salt; juice of 1 lemon; juice of ½ lemon; 1 tbsp tomato purée; ½ bunch of coriander (cilantro) leaves, roughly chopped; 2 green chillies, finely chopped; 2.5 cm/1-inch piece ginger, peeled and cut into julienne; 2 garlic cloves, thinly sliced; 3 red onions, cut into rings; ½ tsp ajwain seed; 5 large tomatoes on the vine, chopped

With spiced red onion and tomato topping

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A whole fish (or fish steaks) topped with spiced tomato and red onion is a quick and delicious way to add Pakistani flavour to seafood – this one is a staple in my mother’s home. You can use red snapper, mackerel or rainbow trout (whole or in fillets), or halibut or hake works just as well.

Ingredients

1 whole gutted red snapper (or fish of your choice)
juice of 1 lemon
1

Asia
Pakistan
Fish course
Pescatarian
Gluten-free
Summer

Method

Rub the fish with lemon juice, salt, chilli powder and turmeric. Place on a plate, cover loosely and set aside until ready to cook.

Preheat the oven to 180°C/350°F/gas mark 4.

Heat the oil in a frying pan over a medium heat. When hot, add the cumin seeds and allow to sp