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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Libyan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl. | 2. Add the fish and toss to coat then cover and set aside to marinate for 10 minutes. | 3. Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes). | 4. Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water. | 5. Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork. | 6. Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side. | 7. Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi. | 8. Copyright © celtnet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish steak	6			2420.8055	0.0	538.5612	13.6
garlic clove	1		crushed	2420.8055	0.0	538.5612	13.6
harissa	1/2	teaspoon		2420.8055	0.0	538.5612	13.6
tomato puree	60			356.25	84.1875	15.4688	1.9688
passata tomato juice	250	ml		2420.8055	0.0	538.5612	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt	1/2	teaspoon		-	-	-	-
water	250			0.0	0.0	0.0	0.0
lemon wedge			freshly-chopped	2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.