Samak harrah (Grilled fish with spicy sauce)

Serves: 1 portion

Ingredients (Fish marination):

• 180g fish fillet
• 1 lemon (squeezed)
• 2 tbsp corn oil
• 4 tbsp fresh coriander (chopped)
• 1 tsp salt
• 1 tsp white pepper
• 3 garlic cloves (mashed)

Method:

1. Clean the fish thoroughly
2. Mix the rest of the ingredients in a bowl
3. Place the fish in a tray then rub the mixed ingredients into the fish
4. Bake the marinated fish fillet until cooked for 8 minutes at 180°C
5. Season with salt and pepper

Ingredients (Sauce):

• 3 medium tomatoes (chopped)
• 1/2 onion (chopped)
• 1/2 green capsicums (chopped)
• 1/2 red capsicums chopped)
• 1/2 yellow capsicums (chopped)
• 1 green chilli (chopped)
• 2 tbsp tomato paste
• 2 tbsp fresh coriander (chopped)
• 3 garlic cloves (chopped)

Method:   

1. Sauté the chopped onions in a pan and add garlic
2. Add the chopped capsicums and cook for 2 minutes
3. Add the tomato paste and mix well, then add the chopped tomatoes and cook for 10 minutes
4. Add chopped fresh coriander
5. Place the sauce on top of the grilled fish

Umm Ali (dessert)

Serves: 8 portions

Ingredients:   

• 1 litre milk
• 1 cup caster sugar
• 1 vanilla powder sachet
• 5 big baked croissants (readymade)
• 2 cups whipping cream
• Sliced almonds (for garnishing)
• Pistachios (for garnishing)

Method:

1. Cut the croissants into small pieces and place in a bowl
2. Place the milk, vanilla extract and sugar in a pot on medium heat for 5 minutes and bring to a boil
3. Remove the pot off the heat, add the chopped croissants into the pot and mix thoroughly then place back on heat for 10 minutes
4. Add the whipped cream into the mixture and mix thoroughly
5. Remove the pot off the heat and place the mixture into a baking tray, and bake in the oven at 200°C for 15 minutes
6. Once baking is done, garnish with pistachios and sliced almonds then serve