Another from Yotam Ottolenghi’s “Jerusalem”, this is a wonderful way to serve fish and is perfect for summer evenings in the garden.
Hawayej is a Yemeni spice mix which you will have to make yourself. It’s dead easy though, just a little grinding in a spice grinder or a mortar and pestle. The marinading stage is essential, try to allow 6 to 12 hours, though if you decide to make it late in the day then an hour will do.
Image credit: Dev Wijewardane
RECIPE serves 4 to 6 depending on what you serve it with
Hawayej spice mix:
1 tsp black peppercorns
1 tsp coriander seeds
1 1/2 tsp cumin seeds
4 whole cloves
1/2 tsp cardamom seeds
1 1/2 tsp ground turmeric
For the fish:
1kg firm-fleshed white fish (cod, hake, monkfish, tilapia etc)
two bunches of finely chopped flat leaf-parsley
2 large garlic cloves, crushed
1/2 tsp chilli flakes
1 tbsp lemon juice
1 tsp fine sea salt
2 tbsp olive oil
lemon wedges to serve
First, make the spice mix: place the whole spices in a spice grinder (I use a coffee grinder set aside for just this purpose) or a mortar and pestle, and work it until finely ground. Add the turmeric and mix well.
Remove the skin and any pin-bones from the fish, and chop into regular 2.5cm cubes.
Place the fish, parsley, garlic, chilli flakes, lemon juice and salt in a large bowl with the spice mix. Mix well with your hands, massaging the fish with the mixture until everything is well coated. Cover the bowl and place in the fridge for a minimum of one hour and a maximum of twelve.
When it comes time to cook them, thread the fish chunks on to skewers (metal or wood, but if using wood then soak them for an hour beforehand to avoid them scorching) and brush each piece of fish lightly on all sides with a little olive oil.
To cook: either place on a very hot ridged griddle pan for around 90 seconds, before turning and cooking for 90 seconds on the other side, or: grill under a hot, pre-heated grill (broiler) for around 2 minutes each side until cooked through. You can also cook them on a barbecue, taking great care not to burn them.
Serve immediately with lemon wedges. These go brilliantly with fattoush, the creamy dressing of which tempers and complements the spice perfectly.