Easiest Way to Make Yummy Samak Mashwi (Arabian spiced fish)

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Samak Mashwi (Arabian spiced fish). For all seafood lover or fish lovers ,here is an original tasty recipe that you must give a try. Samak Mashwi / arabian fish grilled 🙂 Ingredients: Big. Samak Mashwi (Grilled Fish with an Egyptian Twist).

Samak Mashwi (Arabian spiced fish) Samak mashwi is an Egyptian dish that is also quite popular in Lebanon. It consists of a whole baked fish which is then lavishly garnished with parsley, lemon slices, mayonnaise, pickles, and sliced olives. Before baking, the fish should be cleaned, and its head is left untouched apart from the eyes, which. You can have Samak Mashwi (Arabian spiced fish) using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Samak Mashwi (Arabian spiced fish)

  1. Prepare 2 of large fish.
  2. Prepare 1 of lemon sliced.
  3. You need of Rock Salt.
  4. It’s of For the Sauce: 1 List.
  5. You need 2 teaspoons of cumin powder.
  6. You need 2 teaspoons of coriander powder.
  7. It’s 1 teaspoon of chilli powder (you can add more if you want more heat).
  8. It’s 1 teaspoon of paprika.
  9. It’s 1/2 teaspoon of turmeric powder.
  10. You need 1/2 of dried lemon, in powdered form.
  11. Prepare 1 teaspoon of white vinegar.
  12. You need of Juice of 1 ½ lemons.
  13. Prepare of For the Sauce : 2 List.
  14. It’s 1 cup of onions, chopped.
  15. It’s 1 of red capsicum, chopped.
  16. You need 3-4 cloves of garlic, chopped.
  17. It’s 2 cups of tomato, chopped.
  18. Prepare 4-5 tbsp of Olive oil.
  19. Prepare 1 1/2 teaspoons of salt.

Samak Mashwi, also known as the Spicy Arabian Grilled Fish, has its origins from Alexandria in Egypt. It is quite popular in Lebanon as well. This seafood treat is garnished with lemon slices and parsley and is typically seasoned with salt and olive oil. Arabic Dessert Arabic Sweets Arabic Food Holiday Desserts Fun Desserts Middle Eastern Desserts Date Cake Chocolate Chip Pancakes Best Dessert Recipes.

Samak Mashwi (Arabian spiced fish) step by step

  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).

This simplified fish dish is made, mixed, and packed with real fruit juice, herbs, and spices, is fried to a soothing crisp, and is great for any seafood and other main dishes, as it keeps a white-hot, steamy aroma with the fish. Salmon and a lemon-herb marinade sometimes work for this too. The Rubian Mashwi or the chargrilled prawns marinated with Lebanese spices are an absolute delight to the palate. So is the Samak Harrah Al Shara, the Syrian spiced fish. It's cooked in a banana leaf with the right amount of spices, making it soft and tender.

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