Fish with a fruity twist

Woaahhh! What an amazing night it was! Well…. I’m talking about New Years Eve. We went to one of the parties here in Singapore with a spectacular view of the fireworks. The fireworks in Singapore on 31st December (at Marina Bay) every year is simply amazing. It went on for 8 long minutes! I managed to take some quick shots this year too. This has been my favorite part of the celebration and I didn’t miss it once in the past five years 🙂

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So, another new year has set in, bringing hope, dreams and new resolutions! I too made some resolutions this year:

a. to exercise regularly

b. to sleep early (I’ve been sleeping quite late the past year)

c. to be more generous

What is your resolution this year? 🙂

No matter how the year goes, great food always makes it better, doesn’t it? So here I bring to you more recipes this year, starting with the ‘Fish with a fruity twist’. The recipe seemed quite interesting and I knew instantly that I had to try it out! The fruits add a great, unique flavor to the fish which I had never tasted before 🙂

[Adapted from a Persian recipe by Najmieh Batmanglij from her book “A taste of Persia”. Do visit her website Najmieh’s Kitchen for more delightful recipes].

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Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4


Cooking oil – 2 tablespoons for frying the fish, 1 tablespoon for the fruity sauce

Fish fillets – 5 fillets  (I used grouper)

Tomato juice – 1/2 cup

Pomegranate juice – 1/2 cup

Orange juice – 1/2 cup

Grape juice – 1/2 cup

Spring Onion/Scallion – 12 sticks, chopped

Honey – 1 tablespoon

Garlic – 2 big cloves, crushed

Flour – 1 tablespoon

Persian spice mix (advieh) – 1 teaspoon (you can prepare this at home if you don’t have it, follow the link for the ingredients. I prepared it at home by grinding together turmeric, cinnamon, cloves, cumin, ginger, coriander and black pepper in small quantities)

Pomegranate seeds – 1/4 cup, for garnish (optional)

Salt – to taste

Step 1: Heat 1 tablespoon of oil in a pan or U-shaped vessel. Add the spring onions/scallions and garlic and cook for around 2 to 3 minutes.

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Step 2: Add the fruit juices, tomato juice, flour, honey, spice mixture and salt. Let it cook for another 5 minutes. Transfer to a bowl and keep aside. The fruity sauce is now ready.

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Step 3: Add little salt to the fish fillets and fry it on both sides for around a minute.

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Step 4: Add the fruity sauce to the fish and let it cook for another 10 to 12 minutes until you have a very thick sauce.

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Step 5: Transfer to a serving dish and garnish with fresh pomegranate seeds or grapes. Serve hot with bread of your choice or with rice or middle eastern pilaf.

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