Tajine of Fish M'chermel

Tajine of Fish M'chermel
Recipe adapted from Meera Freeeman's book, A Season in Morroco

2 lb (about 2) whole white Bass
1 red  bell pepper

1 preserved lemon, cut into strips

1/4 cup green olives

2 Roma tomatoes, chopped
3 tbs chopped parsley
salt and freshly ground black pepper to taste

For chermoula
1/2 cup cilantro
1/2 cup parsley
1 tsp ground cumin
Juice from 1 lemon
1 tsp salt
harissa to taste, optional

Place fish in a large ceramic dish.

Finely pound cilantro, parsley, and cumin using mortar and pestle. If you don't have mortar and pestle, you can use mezzaluna, or use food processor. Add lemon juice, salt and harissa if using. Mix well. Pour chermoula on top of the fish. Marinate  the fish for at least 2 hours.

Meanwhile grill bell pepper until well charred, transfer into a small container and cover. Let sit for about 5 minutes to cool a little bit, then peel off the skin, and seeded. Cut into  6 to 8 pieces.

Transfer the fish into tajine pot including the marinade.  Scatter bell pepper, preserved lemon, olives, and chopped tomatoes on top, season with salt and pepper. Cook with the lid on for about 5 minutes, add chopped parsley, stir, taste and adjust seasoning as needed. Cook further until fish is done, about 5 minutes more. Serve with plain couscous, or flat bread.

Baby Squids Stuffed With Ground Beef, Chili, and Lemongrass

This baby squids are delicious serve are very versatile. They can be serve as appetizer, or main dish. The stuffing can be made with ground pork, or any kind of meat you are in the mood of. I personally like to serve this as main dish with steam jasmine rice, and simple saute vegetable. Hope you like it.

Baby Squids Stuffed With Ground Beef, Chili, and Lemongrass

Serve 6

12 baby squids
1 lime 

1 lb ground beef

3 shallots, minced

1/2 cup minced lemongrass

2 red jalapeno, seeded - finely diced

2 cloves garlic, grated

1 tbs freshly grated ginger

1 tbs + 1 tsp fish sauce

Salt and freshly grind black pepper to taste

For chili sauce

2 tbs sambal oelek

1/4 cup water

2 tbs distile white vinegar

3 tbs sugar

2 tbs fish sauce

Clean the squids as shown on the video here. When you are done, transfer to a bowl, sprinkle with lime juice. Refrigerate while you are making the stuffing.

In a large bowl, mix ground beef, minced shallots, 1/4 cup  minced lemongrass,  half of diced red jalapeno, grated garlic, grated ginger, 1 tablespoon fish sauce, salt and black pepper.

Heat 1 tbs oil in a skillet set over medium heat, add ground beef mixture. Use a large fork or the  back of wooden spatula, to separate and break up any lumps, while stir frying at the same time  until the meat is done, about 10 minutes. Season with freshly grind black pepper, taste and adjust seasoning as needed. Transfer onto a clean bowl - cool down a little bit.  Wash the skillet, wipe with clean kitchen towel. Once the beef is cooled, stuffed each squid, pack them tightly, then secure the end with tooth pick.

Return the skillet to the stove. Turn the heat to medium. Add 1 - 2 tbs oil. Fry 4 squids on each batch until brown on all side, about 3 to 5 minutes. Transfer onto large serving plate. When you are done frying all squids, add another tablespoon of oil to skillet, stir fry squid tentacles for about  3 minutes, add  the remaining 1/4 cup of lemongrass, and the remaining diced red jalapeno, stir fry for another minute or so. season fish 1 teaspoon fish sauce, salt, and freshly grind black pepper. Taste and adjust seasoning as needed. Transfer directly on top of squids. Serve with chili sauce and sliced cucumber on the side for appetizer, or with steam jasmine rice,  simple saute green vegetable, and chili sauce as a main dish.