During one my recent visits to Lebanon I discovered this wonderful shawarma variation at one of the best fish restaurants there, Babel Baher. It was one of those moments when you go: why didn’t I think of that?! So, as you would, I came back home and gave it a go and I have to say: wow! It’s just soooo good! What makes a shawarma Lebanese is the use of two main ingredients: cardamom and vinegar. The marinade I use is suitable of any type of meat, chicken or indeed, fish!
For 3-4 persons
- 500 gr sea bass filets
- Toum or aioli
- Pickled cucumber
- 2 tablespoons white win vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon allspice
- 10 cardamom pods
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cut the fish filets in pieces, 2 cm wide, and place in a bowl.
- Take out the seeds from the cardamom pods and grind them in a mortar. Discard the peel.
- Combine the ground cardamom with the rest of marinade ingredients and mix with the fish.
- Cover with cling film, place in the fridge and leave to marinate for at least an hour.
- Heat a pan (no oil needed) and fry the fish golden brown on both sides. (Start with skin-side first)
- Serve with the toum or aioli, some (sour)