Blue Shark with Harissa and Oriental Rice

MarmitaReviews(1)
Bree H.: "This is a classic oriental rice and fish dish. I…" Read More
20Ingredients
620Calories
45Minutes

Take a walk on the oriental side with this recipe for Blue Shark with Harissa and Oriental Rice. Cooked in a spicy harissa wine sauce, the blue shark is full of deliciously warm flavor. Harissa is spicy paste originating from Tunisia and a common ingredient in North African cuisine. Sold as a paste or powder, this recipe calls for harissa powder. Served on top of crunchy and nutty coconut rice, this entree is one for the books.

Ingredients

  • 100 grams shark (blue)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 tablespoon peanuts
  • 1 tablespoon pistachios
  • 2 tablespoons cashews
  • 2 tablespoons almonds
  • cardamon (to taste)
  • olive oil (to taste)
  • 1 onion (chopped)
  • 1 garlic clove (chopped)
  • 1 anchovy fillet
  • 1 teaspoon harissa (powdered)
  • 200 grams cherry tomatoes
  • 3 tablespoons white wine
  • 1/2 lemon juice
  • fresh parsley (to taste)
  • 200 grams basmati rice
  • 400 milliliters coconut milk
  • 2 tablespoons coconut (candied)

Directions

  1. Clean the fish, cut into small cubes, season with salt and pepper, and set aside.
  2. In a skillet, on low heat, toast the peanuts, pistachios, cashews, almonds, and cardamon. Set aside.
  3. In a pan, heat the olive oil, add garlic and onion, saute a little. On medium heat, add the anchovy fillet, and use a wooden spoon to break down.
  4. Add the harissa, and allow the flavor to blend with the onion and the garlic. Add the unpeeled cherry tomatoes, mash with the wooden spoon, and cook until creating a pulp.
  5. Add the wine and the fish; if necessary add a little more water in order to get more sauce; let the fish cook over at low heat while stirring carefully so it does not break.
  6. Before removing from heat, check the seasoning, add the lemon juice, and garnish with fresh parsley and a little more of harissa on top of the fish.
  7. In a pan, add the rice, coconut milk, salt, olive oil, and 200 milliliters of water. Stir well, and cook.
  8. Grind the candied coconut, or chop.
  9. Add the toasted and broken nuts to the rice, and garnish with the coconut on top.
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NutritionView more

620Calories
Sodium11%DV270mg
Fat60%DV39g
Protein27%DV14g
Carbs19%DV56g
Fiber20%DV5g

PER SERVING *

Calories620Calories from Fat350
% DAILY VALUE*
Total Fat39g60%
Saturated Fat24g120%
Trans Fat
Cholesterol20mg7%
Sodium270mg11%
Potassium710mg20%
Protein14g27%
Calories from Fat350
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Bree H. 5 Jul 2015
This is a classic oriental rice and fish dish. I enjoy fish, nuts and spices in most combinations; in this one the spices come forward well. We serve this dish with oriental noodles or rice.