Tripoli-Style Spicy Fish
The Tripoli version of spicy fish: heavier on tahini than the Sidon version, with caramelized onions and pine nuts crowning the surface rather than being mixed in. Tripolitan cooks consider their version more refined than Sidon's — Sidonian cooks disagree loudly.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 kg whole sea bass, cleaned and scaled
- 350 g raw tahini
- 150 ml lemon juice
- 200 ml water
- 3 large, thinly sliced yellow onion
- 6 cloves, minced garlic
- 2 whole, sliced fresh green chili
- 100 ml olive oil
- 60 g pine nuts
- 1 small bunch fresh coriander
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp sweet paprika
Instructions
- Preheat oven to 200°C. Score the fish deeply on both sides. Season all over with 1 tsp salt and half the cumin. Place in an oiled baking dish.
- In a large pan, fry 2 of the sliced onions in 60 ml olive oil over medium heat for 25–30 minutes until deeply caramelized. Set aside. These are for the top — they must be rich, dark, and sweet.
- Fry the remaining onion with the garlic and chili in the remaining oil until soft. Add paprika and remaining cumin.
- Make the Tripolitan tahini sauce: whisk tahini with lemon juice (it will seize), then gradually add water until smooth, pourable, and the consistency of yogurt. Season with salt.
- Pour the fried onion-garlic-chili mixture over and around the fish. Pour the tahini sauce over the fish, making sure it covers completely and flows into the scores.
- Bake 35–40 minutes until the fish is cooked through and the tahini sauce has set and developed a pale golden skin on top.
- Meanwhile, toast the pine nuts in a dry pan until golden.
- Remove the fish from the oven. Crown the surface with the caramelized onions, toasted pine nuts, and torn coriander.
- Serve in the baking dish with plain rice and flatbread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Tripoli-Style Spicy Fish?
The Tripoli version of spicy fish: heavier on tahini than the Sidon version, with caramelized onions and pine nuts crowning the surface rather than being mixed in. Tripolitan cooks consider their version more refined than Sidon's — Sidonian cooks disagree loudly.
Where is Tripoli-Style Spicy Fish from?
Tripoli-Style Spicy Fish comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Tripoli-Style Spicy Fish vegetarian?
No — as written, Tripoli-Style Spicy Fish includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cumin in Tripoli-Style Spicy Fish?
The ground cumin called for here is part of the traditional recipe and gives Tripoli-Style Spicy Fish its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Tripoli-Style Spicy Fish?
In a Lebanese mains spread, Tripoli-Style Spicy Fish is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Tripoli-Style Spicy Fish ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.