Braised fish with ginger and preserved lemon

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

  • 20 mins cooking
  • Serves 4
  • Print


Braised fish with ginger and preserved lemon
  • 2 tablespoon olive oil
  • 6 centimetre piece fresh ginger (30g), sliced thinly
  • 1 medium brown onion, sliced thinly
  • 3 clove garlic, sliced thinly
  • 2 fresh long red chillies, sliced thinly
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 large tomatoes (440g), chopped coarsely
  • 2 cup (500ml) fish stock
  • 1/4 cup (40g) dried currants
  • 1 tablespoon honey
  • 600 gram white fish fillets, cut into 5cm pieces
  • 50 gram preserved lemon rind, rinsed, sliced thinly
  • 1/3 cup firmly packed fresh coriander leaves


Braised fish with ginger and preserved lemon
  • 1
    Heat oil in large saucepan; cook ginger, onion, garlic and chilli, stirring, until onion softens and browns lightly. Add spices and tomato; cook, stirring, 2 minutes.
  • 2
    Add stock, currants and honey to pan; bring to the boil then simmer, uncovered, 2 minutes. Add fish; simmer; uncovered, about 12 minutes or until fish is cooked through. Stir in lemon; sprinkle with coriander.


We used ling fillets in this recipe. Basmati rice is good with this dish.

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