Turmeric and cumin, a familiar pairing in Iraqi cooking, bring warm color and depth to sea bass cooked in tomato sauce. Adding the fish last is the key to keeping it intact in the pressure cooker.
Sauté the onion and garlic cloves in olive oil for 5 minutes.
Add the tomato, cumin, ground red pepper, turmeric and salt. Cook for 5 more minutes.
Add the sea bass fillet and lemon juice and close the pressure-cooker lid. Once pressure is reached, cook for 6 minutes.
Release the pressure and serve.
Add the sea bass to the sauce last. Added too early, it may break apart under high pressure and cloud the smooth sauce. Allergens: contains fish.
Levreği tarifteki sırayla en son ekledim, dört porsiyon dağılmadan çıktı ama zerdeçalın rengi beklediğimden daha koyu oldu, belki miktarını yarı yarıya azaltacağım bir dahaki sefere.
Levreği tarifteki gibi en son eklemek yerine baştan sosla birlikte koydum, dört porsiyonluk balık düdüklüde dağıldı ve sos pürüzsüz kalması gerekirken bulanıklaştı. Kendi hatamdı ama uyarıyı daha erken görmeliydim.
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