Recipe of Quick Samak Mashwi (Arabian spiced fish)
Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Homemade Samak Mashwi (Arabian spiced fish). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Samak Mashwi (Arabian spiced fish), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Samak Mashwi (Arabian spiced fish) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Samak Mashwi (Arabian spiced fish) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Samak Mashwi (Arabian spiced fish) estimated approx 25 minutes.
To get started with this recipe, we must prepare a few components. You can have Samak Mashwi (Arabian spiced fish) using 19 ingredients and 6 steps. Here is how you cook it.
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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.
Ingredients and spices that need to be Prepare to make Samak Mashwi (Arabian spiced fish):
- 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
Instructions to make Samak Mashwi (Arabian spiced fish)
- 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.
- Procedure for the sauce:
Combine all the ingredients of List 1 along with some salt and mix well to form a smooth paste.
- 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.
- 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.
- 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.
- Serve with the Khubbos, Hummus, Tabelouh salad and get ready to dig in! Bel hana well sheffah! (Bon appetite in Arabic)
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