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Hraime (spicy fish, can be made not spicy)
A spicy fish, often served as an appetizer before a holiday or Shabbat meal.
    (Prepared by Malka Romano)
  • 3 tbs. oil
  • 1-1/2 cups water
  • juice of 1 lemon
  • 2 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 5 garlic cloves, chopped fine
  • 1 teaspoon ground cumin seed
  • 2 to 3 tsp. hot red chili, seeded and chopped (optional)
  • 1 pound red snapper, sea bass, halibut, or similar fish, filets
  • lemon wedges
  1. Heat the oil at low temperature.
  2. Mix together 1/2 cup water, lemon juice, tomato paste, salt, the garlic, cumin seed and the optional chili and add to the oil. Simmer over low heat for 10 minutes.
  3. Add the fish and the remaining water. Cover the pan and cook over low heat for 15 minutes.
    Serve warm with lemon wedges.
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