Gulf Samak Mashwi (Grilled Spiced Fish with Rice and Tomato Sauce)
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Ingredients
- 700 g white fish fillets (such as pollock)
- 300 g basmati rice
- 1 onion, finely chopped
- 400 g tinned chopped tomatoes
- 1.5 tsp baharat
- 3 garlic cloves
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 40.2 g
- Carbohydrate
- 66.8 g
- of which sugars
- 6 g
- Fat
- 12.6 g
- of which saturates
- 1.3 g
- Fibre
- 4.1 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion and garlic for 5 minutes, then stir in half the baharat and the tinned tomatoes, and simmer for 12-15 minutes until thickened.
- 2
Cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 3
Rub the fish with the remaining baharat and lemon juice, and grill under a hot grill for 4-5 minutes each side until charred in places and cooked through, flaking easily.
- 4
Fluff the rice onto a platter.
- 5
Top with the fish and serve with the tomato sauce spooned over.
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