Middle Eastern · Dinner
Spiced Flaked Fish with Caramelized Onions
Fish Mafrooka Yemeni
Yemeni flaked fish folded into spiced caramelised onion with hawaij and green chilli, served over flatbread with charred tomato and a fresh coriander finish.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
8gSugar
6gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Thinly slice 360g yellow onion. Finely grate 4 garlic cloves and finely chop 2 small green chillies. Finely dice 200g ripe tomato and 2 medium tomatoes (240g total), halving them. Finely chop 20g coriander and finely dice 40g red onion. Have all spices measured.
2
Simmer
Bring 600ml cold water with 2 bay leaves and 1 tsp salt to gentle simmer in a medium saucepan over medium heat. Lower heat to low, slip in 400g fish fillet, poach 6 to 7 minutes until flesh flakes easily when pressed. Lift to a plate with slotted spoon, discard bay leaves, gently flake into bite-size pieces.
3
Saute
Heat 40ml olive oil in a wide skillet over medium-high for 1 minute. Add sliced onion with 0.25 tsp salt, cook 10 to 12 minutes stirring every 2 minutes until soft and amber. Stir in garlic, green chillies, hawaij, turmeric, and Aleppo pepper, cook 30 seconds until fragrant. Add diced tomato, cook 3 to 4 minutes until softened.
4
Char
While onion base cooks, heat a separate dry pan over medium-high for 1 minute. Brush tomato halves with pinch of salt, cook cut-side down 4 to 5 minutes until deeply charred. Lift to a plate.
5
Finish
Fold flaked fish gently into spiced onion base, drizzle with 10ml lemon juice, warm through 1 minute over low heat. Warm flatbreads directly over low gas flame or in dry pan 20 seconds per side until pliable.
6
Plate
Lay a flatbread on each plate, mound mafrooka in the centre, set charred tomato alongside, scatter coriander and red onion over the top, and finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) skinless white fish fillet
- 600ml (2 1/2 cup) cold water
- 2 bay leaves
- 1 tsp fine sea salt
- 360g (12.7 oz) yellow onion
- 40ml (2 tbsp + 2 tsp) extra-virgin olive oil
- 4 garlic cloves
- 2 small green chillies
- 2 tsp hawaij spice mix
- 1 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 200g (7.1 oz) ripe tomato
- 10ml (2 tsp) lemon juice
- 2 medium tomatoes
- 2 thin flatbreads
- 20g (small handful) coriander leaves
- 40g (1.4 oz) red onion
- 2 lemon wedges