Chraime is a Mediterranean-origin dish that combines juicy fish with an aromatic, spicy sauce. We use garlic, tomato, and cilantro jams, creating a unique texture and flavor.
The blend of spices like cumin, coriander, turmeric, and Aleppo pepper gives this recipe a special character, perfect for a warm and deep-flavored meal. The preparation is simple, and the result is a dish that stands out for its intense and aromatic taste, ideal to serve with rice or crispy bread.
Chraime
Ingredients
6 Skinless fish fillets
1 Lemon, diced
¼ cup of Tomato paste
1 can of Crushed tomatoes
1 teaspoon of Cilantro seeds
1 teaspoon of Cumin seeds
2 teaspoons of Ground turmeric
½ teaspoon of Aleppo pepper
2 teaspoons of Ground cilantro
2 teaspoons of Ground cumin
3 Chopped garlic cloves
1 pinch of Salt
1 A bunch of cilantro
Preparation
Step 1 : First, marinate the fish fillets with half of the spices, covering them with plastic wrap, and leave them in the refrigerator for up to six hours.
Step 2 : When ready to prepare the dish, heat two or three tablespoons of oil in a large pot and sauté the garlic until golden, about three minutes.
Step 3 : Next, add the remaining half of the spices along with the lemon dice, cooking and stirring for another three minutes to blend the flavors well.
Step 4 : Then, incorporate the tomato paste and cook, stirring constantly, for about four minutes.
Step 5 : Add the crushed tomatoes with their juice, increase the heat to medium-high, and season with salt.
Step 6 : Let it cook for about two minutes, allowing the sauce to thicken.
Step 7 : Add the chopped cilantro, reserving a little for garnish at the end.
Step 8 : Mix the sauce well and reduce the heat to medium-low, simmering for about twenty minutes to allow the flavors to meld.
Step 9 : Meanwhile, season the fish with salt and add it to the sauce, making sure the fillets are well submerged.
Step 10 : Cook for about five minutes, or until nearly opaque, completing the cooking process.
Step 11 : To serve, place the fillets on individual plates accompanied by the sauce.
Step 12 : Garnish with fresh cilantro and lemon wedges, providing a fresh and colorful touch to each portion.
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