Fish in Pomegranate Juice

⏳ Time

2 hours 35 minutes

🥕 Ingredients

🍽️ Servings

Description

Making pomegranate juice is incredibly simple. Choose a large pomegranate, ensuring there are no holes in the skin. Hold it in your palm and press until the pomegranate deflates like a ball. Then, make a small hole in the pomegranate. Juice will flow from the hole, adding a light pleasant tang to the dishes.

Ingredients

Fish - 17.6 oz
Black Pomegranate Molasses - ½ cup
Onion - 1 head
Cilantro - 1 bunch
Garlic - 2 cloves
Bay leaf - 2 pieces
Ocean salt - to taste

Step by Step guide

Step 1

Clean the fish and place it whole in a shallow pot with salted water, ensuring the water covers the fish. Add the bay leaf and 1 head of onion, and boil for 30–40 minutes.

Step 2

Cool the cooked fish and place it on a flat dish. You can cut it into pieces or leave it whole.

Step 3

Now, let's prepare the sauce. To the pomegranate juice (the pomegranate used for juicing should be sour or sweet-sour, but not completely sweet), add crushed garlic and finely chopped cilantro. Mix well. Pour the sauce over the fish and let it sit for about two hours. Once the juice has soaked into the fish and it turns pink, it can be served. This dish looks very beautiful on a festive table — it catches the eye and everyone wants to try it.