Levantine cuisine · Fish & Seafood

Samak bi Bamia

Fish cubes and young okra pods gently braised in a tomato sauce with cilantro and garlic.

Ingredients · for 4 servings

• 600 g cod fillet
• 400 g okra
• 4 tomatoes
• 2 tbsp tomato paste
• 1 onion
• 5 garlic cloves
• 1 bunch cilantro
• 1 tsp cumin (ground)
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the okra, trim the stem ends into a cone shape without opening the pod, and let the pods dry for 20 min. – this keeps them firm during cooking.
2. Cut the fish into 4 cm cubes, salt and drizzle with the juice of half a lemon; peel and dice the tomatoes, finely chop the onion and garlic.
3. Heat 3 tbsp olive oil in a wide pan and sear the okra over medium heat for 4–5 min. on all sides until lightly colored; remove.
4. In the same oil, sauté the onion and garlic for 4 min. until translucent, toast the tomato paste and cumin for 1 min., then add the tomatoes and 200 ml water and simmer uncovered for 10 min.
5. Return the okra to the sauce, braise covered for 12 min., then lay the fish cubes on top and let them cook gently without stirring for another 8 min. until the fish is opaque.
6. Season with the remaining olive oil, the juice of the second lemon half and pepper, sprinkle with chopped cilantro and serve with rice.