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. ---------------------------------------------------------------------------
Nutrition
Ingredients
