Kalluun shiilan

Name: Kalluun shiilan
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Somalie
Ingredients: 600 g firm white fish fillets skinless pin-boned, four 150 g pieces about 2 cm thick; 2 small crushed garlic cloves; 5 g finely grated ginger; 20 ml lemon juice; 1 tsp unsalted xawaash; ¼ tsp ground turmeric; Up to 2 g salt and little black pepper; 40 g plain wheat flour for light dusting; 120 ml neutral frying oil for pan, estimated absorption 25 g for batch

🐟 Four briefly marinated Somali-style white fish fillets with lemon, garlic, ginger and xawaash, pan-fried with thin flour coat.

Ingredients

600 g firm white fish fillets skinless pin-boned, four 150 g pieces about 2 cm thick
2 small crushed garlic cloves
5 g finely grated ginger
20 ml lemon juice
1 tsp unsalted xawaash
¼ tsp ground turmeric
Up to 2 g salt and little black pepper
40 g plain wheat flour for light dusting
120 ml neutral frying oil for pan, estimated absorption 25 g for batch

Preparation

Check pin bones and pat dry. Frozen fish must first thaw refrigerated to label; extra time excluded.

Mix garlic ginger lemon spices salt and pepper, coat fish and refrigerate covered fifteen minutes.

Drain excess marinade without washing, lightly flour and shake off excess. Discard flour contacting raw fish and leftover marinade.

Heat oil about 175 °C in stable deep frying pan. Cook two fillets at a time about three minutes first side, two to three second, broad spatula.

Check at least 63 °C in thickest centre with opaque easily flaking flesh. Extend gently if needed and allow oil to recover before second batch.

Drain rack and serve one fillet each promptly. Home pan-fillet adaptation, not whole-fish timing. Accompaniments separate.