Samak Mashwi (Arabian spiced fish)

Name: Samak Mashwi (Arabian spiced fish)
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 large fish; 1 lemon sliced; Rock Salt; For the Sauce: 1 List; 2 teaspoons cumin powder; 2 teaspoons coriander powder; 1 teaspoon chilli powder (you can add more if you want more heat); 1 teaspoon paprika; 1/2 teaspoon turmeric powder; 1/2 dried lemon, in powdered form; 1 teaspoon white vinegar; Juice of 1 ½ lemons; For the Sauce : 2 List; 1 cup onions, chopped; 1 red capsicum, chopped; 3-4 cloves garlic, chopped; 2 cups tomato, chopped; 4-5 tbsp Olive oil; 1 1/2 teaspoons salt

Inish Issac @InishKitchen

#CookClick #goldenapron
This is my version of an Arabian spiced fish that I ate at a Restaurant. The Best fish for grilling is Seabream, Hamour, Sheri and Snapper and these are locally available.

This recipe calls for a barbeque, but if you don’t have access to a barbeque, you can grill the fish in a preheated oven at 180 C. Grill it in the oven, open-faced, until the fish is cooked through (about 20 minutes). Accompanied with Brown Khubbos, Hummus, Tabelouh salad and some vinegar drenched pickles.

#CookClick #goldenapron
This is my version of an Arabian spiced fish that I ate at a Restaurant. The Best fish for grilling is Seabream, Hamour, Sheri and Snapper and these are locally available.

Inish Issac @InishKitchen

#CookClick #goldenapron
This is my version of an Arabian spiced fish that I ate at a Restaurant. The Best fish for grilling is Seabream, Hamour, Sheri and Snapper and these are locally available.

Saved

Ingredients

25 minutes

4 servings

2large fish
1lemon sliced
Rock Salt
For the Sauce: 1 List
2 teaspoonscumin powder
2 teaspoonscoriander powder
1 teaspoonchilli powder (you can add more if you want more heat)
1 teaspoonpaprika
1/2 teaspoonturmeric powder
1/2dried lemon, in powdered form
1 teaspoonwhite vinegar
Juice of 1 ½ lemons
For the Sauce : 2 List
1 cuponions, chopped
1red capsicum, chopped
3-4 clovesgarlic, chopped
2 cupstomato, chopped
4-5 tbspOlive oil
1 1/2 teaspoonssalt

Saved

Steps

25 minutes

1

For the fish:
Clean the fish thoroughly and then carefully with a knife running through the side joint slit open from one side trying to cut it all the way from it's neck to it's tail. Put some slits over the fish skin as well. Sprinkle the outside of the fish with salt and rub lemon to remove any discolor and strong fish odor.
2

Procedure for the sauce:
Combine all the ingredients of List 1 along with some salt and mix well to form a smooth paste.
3

Heat 2 tablespoon of oil and sauté the onions for five minutes, until it is soft. Add the tomatoes, capsicum and garlic with some salt to taste and allow it to cook until it is completely smashed. Allow it to cool down and then in a blender add the sautéed vegetables along with list 1 and fine grind it to smooth fine paste. Transfer it to a bowl and check for seasoning and add some more olive oil.
4

Procedure for the fish marination:On a grill tray place the foil paper as the base for the fish. Open the fish, with flesh side down and brush the marinade over the skin and the slits. Now turnover the fish, with skin side down and brush the marinade over the flesh, reserving some of the marinade to use at the final stage of grilling. Let the fish soak up the marinade for 30 minutes.
5

Preheat the oven grill 200 C (400 F). Place in the fish with, skin side down, arrange some slices of lemon over it. Cook for 8 to 10 minutes. Carefully flip the fish over, flesh side down, and cook for another 8 to 10 minutes longer, or until cooked through.
6

Serve with the Khubbos, Hummus, Tabelouh salad and get ready to dig in! Bel hana well sheffah! (Bon appetite in Arabic)