I first relished this traditional dish in one of the classy hotels that abound in Dubai, the United Arab Emirates’ powerhouse. Like many of the other hotels in the city, it always featured on its menu a number of traditional Arab Gulf dishes and on that day it was Salona, a dish of fish in a thin tomato sauce that’s between a soup and a stew. I had been told by a national in the city that Salona’s sole disadvantage was that it was addicting. Suffice to say that thereafter whenever I found it on a restaurant menu, I ordered it. When served with cooked rice or mashed potatoes, Salona makes for a wholesome and tasty main course for a large family or a small gathering of friends.

Serves 8

PREP TIME: 45 minutes
MARINATING TIME: 30 minutes
COOKING TIME: 1 hour

INGREDIENTS

• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons salt
• 2 teaspoons Arabian Gulf Spice Mix (Baharat)
• 3 lbs (1.5 kg) grouper (hamour) fillet, cut into large pieces (substitute cod, haddock, halibut, sea bass, tilapia or other white firm-flesh fish)
• All-purpose flour, for dredging the fish
• Oil, for frying
• 2 onions, minced
• 1/2 jalapeño or other fresh finger-length green chili pepper of your choice, finely chopped
• 4 cloves garlic, crushed to a paste
• 3 tomatoes, finely chopped
• 4 tablespoons tomato paste dissolved in 1 cup (250 ml) water
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1 lime, finely chopped
• 1 cup (250 ml) water

INSTRUCTIONS

1. In a small bowl, combine the lemon juice, 1 teaspoon of the salt, and 1 teaspoon of the Arabian Gulf Spice Mix. Rub the fish pieces with the mixture and let marinate in the refrigerator for 30 minutes.
2. Lightly dredge the fish pieces with the flour.
3. Pour 1 inch (2.5 cm) of oil into a medium saucepan with a lid and set over medium heat. When the oil is hot, shallow-fry the fish pieces, turning them over once, until light brown, about 8 minutes. Remove and drain on paper towels.
4. Remove all but 4 tablespoons of the oil from the saucepan. Add the onion and chili pepper and sauté over medium heat for about 10 minutes, or until they begin to brown. Add the garlic, tomato, the dissolved tomato paste and coriander leaves and cook, covered, over medium-low heat for 10 minutes, stirring a number of times.
5. Stir in the chopped lime, the remaining salt, and Arabian Gulf Spice Mix. Cook for another 3 minutes, stirring frequently. Add the water and bring to a boil. Cover and simmer over low heat for 10 minutes, adding a little more water if the sauce becomes too thick.
6. Add the fried fish, cover, and simmer for another 5 minutes.
7. Carefully place the fish and sauce on a serving platter and serve.