Serves 4 as a main dish, 6 as an appetizer
Mix oil, water, tomato sauce, fish spice and hawaij in a large skillet and simmer on a low flame for 15 minutes.
Add scallion to pan. Slide fish pieces carefully into pan, making sure not to break them up. Simmer on a low flame for 15 minutes. Remove from flame and let cool. Remove fish pieces to a serving dish and pour sauce on top. Serve slightly warm or at room temperature.
Fish Spice Mixture
In a spice or coffee grinder, or with a mortar and pestle, grind spices together finely and store in a tightly closed container.
Hawaij Spice Mixture
Follow the same procedure as in the fish spice mixture above.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.