SAIDON SULTAN IBRAHIM

SAIDON  SULTAN  IBRAHIM:
INGREDIENTS:

8  sultan Ibrahim, whole, scaled, gutted and cleaned
Arabic  spice powder
1  tsp  cardamom powder
1  tsp  cinnamon powder
1  tsp  clove powder
1  tsp  cumin powder
1  tsp  paprika powder
Mix together and store in an airtight container.
2  tsp Arabic spices
Juice of 3 lemons
8  tbsp white pepper
Oil for deep frying
Freshly ground black pepper
Salt to taste

METHOD:

• Marinate the sultan Ibrahim with Arabic spices, lemon juice, salt and freshly ground black pepper for 20 minutes.
• Preheat a deep- fryer to 190C and grill the fish or pan- fry in some corn oil.
• Dust the fish with flour and slowly immerse in the hot oil. Fry until golden brown and crisp (around 8 minutes).

Tahini sauce

• 8  tbsp tahini
• 1-1/2  cups water
• Salt to taste
• Juice of 2 lemons

Mix all the ingredients together, and serve with deep- fried Sultan Ibrahim in a bowl on the side.

Tips:        Sultan Ibrahim is red mullet. To prepare the fish for the marinade, ask the fishmonger to scale, gut and clean the small fish. Wash them and pat dry with a paper towel, then place in the marinade.