In the kitchen of the Gabay family, the aroma of spicy fish once filled the air every Friday, a testament to a daughter's love for fiery flavors and family traditions. Today, that kitchen stands quiet, but the memory of 25-year-old Shani Gabay lives on through her favorite dish.
Shani, a vibrant law graduate with a passion for surfing and singing, was tragically killed at the Nova music festival on October 7, 2023. Her mother, Michal Gabay, shares the recipe that was so dear to her daughter's heart, offering a bittersweet glimpse into their shared moments.
"Every week she asked me to burn her mouth and put as many hot peppers in the pot as possible," Michal recalls, a faint smile crossing her face. "She would say that the heat whetted her appetite."
In a poignant twist of fate, it was this very dish that kept Shani at home for dinner on October 6, before she left for the ill-fated Nova festival. Little did the family know it would be their last meal together.
Today, Michal prepares this dish for the first time since that fateful day. "Honestly," she confesses, "I stopped cooking altogether after that. Food just reminds me of her too much." Yet, in sharing this recipe, she keeps a part of Shani alive, allowing her daughter's zest for life to spice up kitchens across the world.
Shani's Favorite Spicy Fish
Serves: 4
Prep time: 15 minutes
Cook time: 20-30 minutes
Ingredients:
For the fish:
- 4 gilthead sea bream or sea bass fillets (about 600g total)
- 1 tbsp salt
- 125ml freshly squeezed lemon juice
For the seasoned oil:
- 250ml vegetable oil
- 1½ tbsp sweet paprika
- 1 tsp hot paprika
- 1 tbsp salt
- 1 tsp fish seasoning spice mix
- 1 tsp black pepper
For the vegetables:
- 2-3 large tomatoes, thinly sliced
- 1 medium potato, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 red pepper, cored, seeded and thinly sliced
- 1-2 hot green chili peppers, halved lengthwise
- 500g cooked chickpeas
- 5 garlic cloves, peeled
- 8g chopped coriander
Method:
1. Salt the fish fillets, then rinse in water with lemon juice.
2. Mix the seasoned oil ingredients and coat the fish.
3. Layer vegetables in a sauté pan: tomatoes, potatoes, carrots, peppers, chickpeas, and garlic.
4. Place fish on top of vegetables.
5. Mix 125ml boiling water into remaining seasoned oil and pour over fish.
6. Sprinkle with coriander and bring to a boil.
7. Reduce heat, cover, and simmer for 20-30 minutes, occasionally basting the fish.
As you prepare this dish, remember Shani – a young woman who embraced life with the same fervor she had for spicy food. May her memory be a blessing, and may her favorite recipe bring warmth to your table and your heart.
