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Ingredients 10 items

  • 700 g hammour, fillets cut into small steaks
  • 300 g sesame paste
  • 125 ml or ½ cup lemon juice
  • 435 ml or 1¾ cups water
  • 2 tablespoons olive oil
  • 1 large onion or 200 g, sliced
  • 125 ml additional quantity water
  • 2 cubes MAGGI Vegetable Stock
  • 1 pinch chili powder
  • 1 pinch ground cumin

How to prepare

  1. Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.
  2. Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.
  3. Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to a boil and simmer until water is almost evaporated.
  4. Add the prepared sesame sauce over and the MAGGI Vegetable Stock cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.
  5. Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Nutritional informations

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