Southern Iranian Seafood Dishes- Four Ways

Seafood dishes are extremely popular in Southern Iran, near the coast where many families earn their living from small fishing boats. The dishes from this area are famous because they fish used is always fresh and it is often accompanied by spices and herbs that make the dish an exquisite experience.
Coriander (also known as cilantro) is one of the frequently used greens in southern dishes. It is also popular in Arabic and Indian kitchens. In Iran it is often used to fill the belly of the whole uncut fish prior to cooking and it is also used in curries. Coriander greatly helps with digestion as well. Another staple of southern cooking is the inseparable couple onion and garlic which are often used together in Persian dishes. Garlic is said to have antibiotic properties and onions are traditionally thought of as lowering the blood sugar. Rosemary is used to take away the distinct smell of seafood. The leaves are used to marinate the fish fillets with onions and garlic. Tamarind is used in southern dishes as well. This delicious antioxidant-rich condiment is originally from Africa and comes in sweet and sour varieties which are both used in southern cooking.

How to Make Salooné Mahi

"Salooné" means curry in traditional southern language.

Ingredients:

2 lean fish fillets
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 tablespoon tamarind paste
3 medium tomatoes
1 medium onion
3 cloves of garlic
1 tablespoons spice mix (equal parts curry powder, turmeric powder, and powdered chili pepper)
3tablespoons vegetable oil
Salt and pepper to taste

How to:

1. Sprinkle the fish fillets with salt and pepper and cook in saucepan in vegetable oil on high heat to get crispy fillets. Leave aside to cool.
2. In another saucepan sauté the diced onions with smashed and chopped garlic until transparent. Add diced tomatoes, tomato paste and flour and stir occasionally until completely cooked. Dilute tamarind paste in one cup of hot water and add to the saucepan, cook for 15 more minutes. Pour the sauce over the fish fillets and serve immediately. Enjoy!

How to Make Spanish Mackerel Steak

Ingredients:

2 pieces Spanish mackerel fish
1 lemon
1 tablespoon tamarind paste
1 tablespoon tomato paste
1 teaspoon powdered chili pepper
1 tablespoon vegetable oil
Salt and pepper to taste

How to:

1. Sprinkle the fish fillets with salt and coarsely ground pepper. Cook in hot oil, 3 minutes on each side. Take out of the pan and pour over lemon juice.
2. While the fish is cooking, make the sauce. Dilute tamarind paste in one cup of hot water and transfer to the pan. Add tomato paste and chili powder. Cook for 5 minutes.
3. To serve: pour 2 tablespoons of the sauce on each plate and top with a piece of fish. Serve with steamed vegetables of choice.

How to Make Spice Fish

Southern spice fish is a traditional basic seafood dish that uses a special spice mix that is often sold in Persian supermarkets and spice-shops. To make the spice mix at home take a medium mason jar and fill with two teaspoonfuls of each of the following spices paprika powder, ground black pepper, ground chili pepper, coriander seeds, turmeric powder, garlic powder, ground mustard seed, cinnamon powder, powdered fenugreek (dried green leaves and turned into a powder), powdered green and black cumin (also known as caraway), powdered cumin, dried powdered fennel seeds, grated nutmeg, powdered dried lime peels, sumac powder.

Ingredients:

2 pieces of lean white fish fillets (such as cod or tilapia)
4 tablespoons all-purpose flour
1 teaspoon ground red chili pepper
2 teaspoons fish spice mix
1 teaspoon salt
Vegetable oil for frying

How to:

This dish is very simple. Mix together the dry ingredients. Coat fish fillets in the mixture well and fry in hot oil. Serve over white rice. Enjoy!

How to Make Southern Iranian Fish Burgers

200 grams salmon fillet
200 milliliters whole milk
4 stalks of finely chopped spring onions
200 grams boiled potatoes
1 small egg
1 teaspoon mayonnaise
25 grams breadcrumbs
4 tablespoons all-purpose flour or cornmeal
Vegetable oil for frying
Salt and pepper to taste

How to:

1. Bring milk and chopped spring onions to a boil. Cook salmon for 5 minutes. Drain. Put spring onions and salmon aside to cool.
2. Using a fork shred the salmon fillet. Mix with pureed potatoes. Add the egg, salt, pepper and mayonnaise and mix very well to reach dough like consistency.
3. Form in 4 burger shapes and cover with flour. Refrigerate for at least one hour up to 3 hours. Fry in oil for 10 minutes, 5 minutes on each side. Transfer to kitchen towels to remove excess oil and keep the burgers crispy. Serve on toasted burger buns with desired condiments. Enjoy!