№084Sephardic Traditions
Salona Sweet Fish
Iraqi Jewish classic sweet-and-sour fish casserole baked over a caramelized bed of onions, eggplant, and tomatoes in tamarind sauce.
Ingredients
What you’ll need
- 1.5 lbs whitefish steaks (halibut, cod)
- 1 eggplant (sliced, salted)
- 2 onions (sliced)
- 2 tomatoes (sliced)
- 3 tbsp tomato paste
- 2 tbsp tamarind paste
- 2 tbsp sugar
- cumin
- turmeric
- 1/4 cup olive oil
- salt
Method
How it comes together
- 1
Sauté sliced onions and eggplant in olive oil over medium-high heat (350°F / 175°C) for 15 minutes until caramelized.
- 2
Layer the caramelized eggplant, onions, and sliced tomatoes at the bottom of a baking dish. Place fish steaks on top.
- 3
Whisk tomato paste, tamarind, sugar, cumin, turmeric, salt, and 1.5 cups water in a bowl. Pour over fish and vegetables.
- 4
Bake uncovered at 420°F (220°C) for 25-30 minutes until the fish is cooked and the sauce is bubbling and caramelized.
Accuracy note
Salona belongs to Iraqi Jewish cuisine. Its defining balance comes from tamarind acidity and restrained sweetness, not North African preserved lemon.
Chef’s note
Tamarind paste is essential to achieve the authentic sweet-and-sour "hamedh-helu" flavor profile.
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