Libyan Fish Stir-Fry with Tomato, Chili and Cumin

Name: Libyan Fish Stir-Fry with Tomato, Chili and Cumin
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Libyan
Ingredients: 1½ lb (680 g) firm white fish fillets (cod, haddock, or halibut), skinless, patted dry, cut into 1½-inch (4 cm) chunks; 1 tsp (2 g) ground cumin; 1 tsp (6 g) fine sea salt, divided: ¾ tsp for the fish, ¼ tsp for the sauce; 2 tbsp (16 g) all-purpose flour; 4 tbsp (60 ml) olive oil, divided: 2 tbsp for fish, 2 tbsp for vegetables; 1 medium (170 g) yellow onion, halved and cut into ¼-inch (6 mm) slices; 1 large (180 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) strips; 5 cloves (15 g) garlic, minced; 1 large (15 g) fresh red chili (such as Fresno or red serrano), thinly sliced, seeds left in for more heat; 3 tbsp (48 g) tomato paste; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) sweet paprika; ½ tsp (1 g) ground caraway (optional); ½ cup (120 ml) water, warm; 1 medium (60 g) lemon, half juiced (about 1 tbsp), half cut into wedges; ¼ cup (12 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Firm white fish is seared in a hot skillet, then tossed in a quick sauce of tomato paste, garlic, cumin, and chili in the spirit of Libyan hot fish dishes. Bell pepper and onion add sweetness, and lemon and parsley brighten it. Serve with rice or crusty bread.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

For the fish
1½ lb (680 g) firm white fish fillets (cod, haddock, or halibut), skinless, patted dry, cut into 1½-inch (4 cm) chunks
1 tsp (2 g) ground cumin
1 tsp (6 g) fine sea salt, divided: ¾ tsp for the fish, ¼ tsp for the sauce
2 tbsp (16 g) all-purpose flour
For the stir-fry
4 tbsp (60 ml) olive oil, divided: 2 tbsp for fish, 2 tbsp for vegetables
1 medium (170 g) yellow onion, halved and cut into ¼-inch (6 mm) slices
1 large (180 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) strips
5 cloves (15 g) garlic, minced
1 large (15 g) fresh red chili (such as Fresno or red serrano), thinly sliced, seeds left in for more heat
For the sauce
3 tbsp (48 g) tomato paste
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) sweet paprika
½ tsp (1 g) ground caraway (optional)
½ cup (120 ml) water, warm
To finish
1 medium (60 g) lemon, half juiced (about 1 tbsp), half cut into wedges
¼ cup (12 g) fresh flat-leaf parsley, roughly chopped

Equipment (5)

12-inch (30 cm) large nonstick or well-seasoned carbon steel skillet or wok
Wide flexible spatula (fish turner)
Medium bowl
Small bowl
Instant-read thermometer

Steps

Before you start

Pat the fish very dry; wet fish steams instead of searing and breaks apart.
Use a firm white fish such as cod, haddock, halibut, or grouper. Avoid delicate fish like sole.
Have all vegetables cut and the sauce mixed before you turn on the heat; the cooking moves quickly.
Cook the fish to a safe internal temperature of 145°F (63°C), checked with an instant-read thermometer in the thickest chunk.
Adjust the chili to your heat tolerance: 1 chili is medium, 2 is hot.

1
Season the fish
- Pat the fish chunks very dry with paper towels.
- In a medium bowl, toss them gently with 1 tsp cumin and ¾ tsp of the salt.
- Let them sit 15 minutes at room temperature so the salt firms the surface.
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Ready when: Fish surface looks slightly tacky and matte
Tip: Pat dry again if any moisture beads on the surface.
2
Prep vegetables and sauce
- While the fish rests, slice the onion, pepper, and chili, and mince the garlic.
- In a small bowl, whisk the tomato paste, 1½ tsp cumin, paprika, optional caraway, remaining ¼ tsp salt, and the warm water until smooth.
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Ready when: Sauce is smooth with no paste lumps
Tip: Wash your hands after handling the chili before touching your face.
3
Flour the fish
- Sprinkle the flour over the fish and toss very gently with your hands to coat lightly; shake off any excess.
- The coating should be a thin dusting, not a batter.
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Ready when: Fish looks lightly dusted, with no wet patches
4
Sear the fish
- Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the fish in a single layer without crowding (work in two batches if needed).
- Sear 2 minutes without moving, then turn each piece and sear 1 minute more.
- Transfer to a plate; the fish will finish cooking in the sauce.
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Ready when: Golden on two sides, still slightly translucent in the center
Tip: Let the fish release naturally from the pan before turning; if it sticks, wait another 20 seconds.
5
Stir-fry the vegetables
- Add the remaining 2 tbsp oil to the same skillet.
- Add the onion and pepper and stir-fry, tossing often, for 4 to 5 minutes until the onion edges are lightly browned and the pepper is crisp-tender.
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Ready when: Onion is translucent with browned edges; pepper is bright and slightly softened
6
Bloom garlic and chili
- Push the vegetables aside, add the garlic and chili, and stir 30 seconds until fragrant, then mix them through the vegetables.
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Ready when: Garlic smells fragrant and is pale gold, not brown
Tip: Burnt garlic turns bitter; lower the heat if it colors quickly.
7
Cook the sauce
- Pour in the tomato-spice mixture and stir constantly.
- Simmer 3 to 4 minutes until the sauce darkens to brick red, thickens, and the oil begins to separate at the edges.
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Ready when: Sauce coats a spoon and has deepened in color
Tip: Add a splash of water if it gets too thick or begins to stick.
8
Finish the fish
- Return the fish and any juices to the pan.
- Fold gently with a spatula, spooning sauce over the pieces, and cook 2 to 3 minutes until the fish is opaque and flakes easily.
- Insert an instant-read thermometer into the thickest chunk; it must read at least 145°F (63°C).
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Ready when: Fish is opaque throughout and flakes with gentle pressure; thickest chunk reads 145°F (63°C)
Tip: Fold, don't stir vigorously, or the fish will break apart.
9
Brighten and serve
- Remove from the heat.
- Drizzle with the lemon juice, scatter the parsley on top, and taste for salt.
- Serve right away with lemon wedges alongside, with rice or warm bread.
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Ready when: Sauce tastes balanced: savory, tangy, and warmly spiced

Good to know

Tips

Do not crowd the pan when searing; crowded fish steams and falls apart.
Cooking the tomato paste until it darkens removes its raw, tinny taste.
Cut fish into even chunks so all pieces cook at the same rate.
Serve straight away; the fish keeps cooking in the hot sauce.

Make ahead

Make the sauce, slice the vegetables, and cut the fish up to 1 day ahead; refrigerate separately, covered. Season and flour the fish just before cooking.

Storage & reheating

Refrigerate in an airtight container up to 2 days. Do not leave at room temperature more than 2 hours. Freezing is not recommended because the fish turns mushy. Reheat gently in a skillet over low heat with a splash of water, 3 to 4 minutes, until hot (165°F/74°C).

Substitutions

firm white fish fillets (cod, haddock, or halibut) → large peeled shrimp. Cook 1 to 2 minutes per side until pink and opaque (145°F/63°C); no need for the full searing time.
fresh red chili (such as Fresno or red serrano) → ½ tsp crushed red pepper flakes or 1 tbsp harissa. Add flakes with the garlic; stir harissa into the sauce.
all-purpose flour → cornstarch. Gives a slightly crisper, gluten-free coating.
green bell pepper → red bell pepper. Sweeter and a little softer in flavor.