(It is considered the most popular fish recipe in Lebanon. Try it, you will love it.)
1 large fish (about 2 kg \ 64 oz),
cleaned, scaled, rubbed inside and out
with salt
¼ cup vegetable oil
2 heads garlic, peeled and sliced
7 cups finely chopped fresh coriander
½ cup finely chopped onion
½ cup fried pine nuts
1 tbls vinegar
a dash of ground dried coriander
a dash of piquant red pepper
a dash of ground cumin
¾ cup lemon juice
salt as desired
Fry fish in 1 cup hot oil over medium heat till golden on both sides. Reduce heat and fry till tender. Remove bones. Put meat in a platter. Fry chopped onion in 1/4 cup oil till soft. Stir in garlic, dry coriander, cumin, pepper and salt. Add lemon juice, vinegar, and some water to onion mixture. Cook until mixture thickens. Stir in for 1 minute green coriander and half the quantity of fish. Remove from heat. Serve in a platter garnished with fried pine nuts and lemon wedges.
