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Quick food: Spicy fish by Majnouna Quick food: Spicy fish by Majnouna
Quick Food, Not Fast Food: the book! by Majnouna :pointl: Check out the book!

Read the full post on midEATS.
I decided I need to introduce more Lebanese food into this series, particularly home dishes that have not been co-opted, bastardized and globalized by parties that shall go unnamed. There are undoubtedly countless variations on this recipe, but this one knocks my socks off! Read
T'hine, lit. "the ground thing", is sesame puree, known to the West as tahini.

More recipes in my folder: Quick Food, Not Fast Food.
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:iconidisturbedthewitch:
IDisturbedTheWitch Sep 8, 2013  Hobbyist General Artist
Alright, so I messed up adding one of the spices and ended up using something different (I won't say which out of sheer embarrassment, ack!), but this still ended up tasting amazing! The spice isn't overpowering, and the fish stays nice and juicy! (I always manage to dry out a fish- never fails.)
Yeah, I'm really bad at cooking, but these simple recipes really help me fake like I'm not! Thank you!
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:iconmajnouna:
Majnouna Sep 9, 2013  Professional General Artist
I'm too curious now, won't you tell me? :giggle:
Great! I don't often cook fish myself :)
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:iconidisturbedthewitch:
IDisturbedTheWitch Sep 10, 2013  Hobbyist General Artist
......................................................................
*shields self* thyme.
I wrote down an ingredient list to take to the grocery store and didn't notice until after I mixed all the spices that I have a hard time reading my own writing.
Luckily, I didn't add a lot. Though I posted on Tumblr that I was angry for mixing the spices up, and when I told a family member about it on Facebook, one of my friends asked if I had a good thyme.
Ah, well. Live and learn. <3
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:iconmajnouna:
Majnouna Sep 11, 2013  Professional General Artist
:lol: oh well, thyme always works, imagine if it had been asafetida!
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:iconidisturbedthewitch:
IDisturbedTheWitch Sep 11, 2013  Hobbyist General Artist
Good gracious!
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:iconlonewylfe:
If I've asked this already, I apologize for the repeat, but when you say olive oil, you mean just straight olive oil? Not the virgin/extra virgin?

And what's the best way to grind the walnuts? I was trying to make this the other night, but my mortar made the walnuts into paste and the little coffee/spice grinder jammed. I gave up on the walnuts and made it with everything else, but I really want to do it right!
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:iconmajnouna:
Majnouna Aug 29, 2013  Professional General Artist
The short answer for olive oil is that extra virgin tastes better if you're using it raw (salad dressings and the like) but is unnecessary in cooked dishes (as is the case here).
My personal answer, as someone raised in a country where olive oil is so essential it's as cheap as water and where I never bought a bottle in my life because we get freshly pressed gallons from the village, is that the whole thing is a bit conceited in my view. Back home I just used the village olive oil for everything and never wondered if it was extra virgin or not. Most people don't. I certainly don't bother buying two different bottles now that I'm in Britain, and anyway some brands color the oil green to pass it off as extra virgin when it isn't. SO, bottom line, get your hands on a honest, organic olive oil (local if possible), and if you like the taste of it, don't worry about the grade.

You can probably find chopped walnuts in the supermarket, but what I do is cut off the corner of the packaging (to let air out) and hammer them with something appropriate, till they're as fine as I want it (which is not very fine necessarily). If you want them real fine, a food processor is good but you have to keep an eye on it and stop before they become nut butter.
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:iconlonewylfe:
I was thinking more about smoke point since I have managed to set various oils on fire (on the stove and in the oven both!) and I was thinking extra virgin ignites at a lower temp. And really, I almost feel silly asking since I almost never have extra virgin around anyway, but I'm glad I asked anyway! All that information is very good to know! I knew there was a thing about people mixing oils and passing them off as extra virgin, but I had no idea they were dyeing them too.
My gut feeling is that we probably don't have olive trees since we are cold in the winter (I recall them not liking the cold, but can't remember how cold), but I'm still going to ask around about local olive oil. Maybe somebody closer to the coast is growing them if nobody up here is. If not, then I'll go to my Middle Eastern grocer and see what they have.

I got so stuck on grinding them that I didn't think about crushing at all! I have a stone in the kitchen I use to crush things, so I'll give that a go.

Thanks!
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:iconmajnouna:
Majnouna Sep 9, 2013  Professional General Artist
That's interesting, I wasn't aware of that, but I've never heard of cooking oil catching fire! I can't explain it. Are you working at temperatures that are too high? But you'd know, as presumably the rest of the food would be singed. Hmm.
Ooh I need one of those when I get a kitchen I can call my own again (a crushing stone) - sounds awesome.
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:iconlonewylfe:
Yeah, I was trying to heat a little oil to make sunny-side up eggs and didn't know that I only needed medium heat or so to cook them, so I kept trying different oils to see which one didn't flame up. I've since learned that I didn't even need oil at all, since it's a non-stick pan. And in the oven, I was trying to season a cast-iron pan, but accidentally turned the broiler on, which set the oil in the pan on fire. Surprisingly, I've never caused any real damage, and we've (thankfully) never had to call the fire department.

I love my little stone! I should probably get a larger one that isn't porous, but I just try to be careful what I use it with and keep it dry and such. It did a great job on the walnuts!

I finally made the spicy fish last night and it was wonderful! My husband and my son both loved it too. I ended up using tilapia, which was probably a bit thin but still turned out well, and served it with rice (which blew its lid off halfway through cooking but came out fluffy in the end).
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