Shared by Samantha Ellis
Shared by Samantha Ellis
Saluna (Iraqi Sweet and Sour Fish)
Yield: 6-8 servingsTime: about 1 hour
Saluna (Iraqi Sweet and Sour Fish)
Yield: 6-8 servingsTime: about 1 hourFamily Journey
BaghdadTel Aviv
London
“The joy of the baked fish dish is its sauce, which is hamedh-helu (sweet and sour), the Iraqi flavor,” writes Samantha Ellis. “It’s often said it’s because of our sweet and sour history in Iraq, but not by me because not everything has to be a metaphor.” As she learned from a raucous family Whatsapp conversation, the sweet and sour flavors can come from myriad sources including pomegranate molasses and tamarind for the sour notes and sugar or even honey for the sweet. In this recipe, she uses lemons, pomegranate molasses, and date syrup to strike that balance of flavors. It’s best served alongside white rice.
Read more of Samantha’s story in "Writer Samantha Ellis Cooks Her Way Back to the Iraqi-Jewish Kitchen" and try her recipe for Kichree (Iraqi Rice and Red Lentils).
Ingredients
- 4 tablespoons olive oil, divided
- 3 white onions, sliced
- ½ tablespoon kosher salt, plus more
- 1 green pepper, sliced
- 1 teaspoon curry powder (such as madras)
- 1 teaspoon ground turmeric
- 1 tablespoon tomato paste
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon pomegranate molasses
- 4-5 tablespoons date syrup
- 4 white fish filets (haddock or cod), 1½-2 pounds total
- 4 tomatoes, sliced
- 1 teaspoon granulated sugar
- ¼ cup flat leaf parsley, chopped
Preparation
Step 1
Preheat the oven to 360°F.
Step 2
Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add the onions, season generously with salt, lower the heat to medium-low and sauté until translucent and golden, about 7–10 minutes.
Step 3
Add the green pepper, curry powder, and turmeric and continue sautéeing until the pepper is soft and the onions are a deep golden brown, about 5–7 minutes. Set aside.
Step 4
In a saucepan over medium heat, combine the tomato paste, lemon juice, pomegranate molasses, date syrup, and ½ tablespoon salt. Bring to a boil, stirring occasionally, until the mixture is smooth and well combined. Taste and adjust, the sauce should be intensely sweet-sour but balanced. For more acidity, add more pomegranate molasses. For more sweetness, add more date syrup. Set aside.
Step 5
In a 9×12-inch baking dish, spread half of the onion-pepper mixture. Arrange the fish on top, add the remaining onion-pepper mixture, and layer the tomatoes on top. Finally, pour the sauce evenly over everything.
Step 6
Bake uncovered for 15 minutes, then sprinkle the sugar over the top and continue baking for another 10–15 minutes, until the tomatoes are lightly charred and caramelized.
Step 7
Garnish with chopped parsley and serve hot with white rice.
