As a lover of Middle Eastern cuisine, I am always on the lookout for new and exciting dishes to try. Recently, I had the pleasure of discovering samak mashwi, a traditional grilled fish dish that originates from the Arabian Gulf region. This dish is incredibly popular in countries such as Kuwait, Bahrain, and the United Arab Emirates, and for good reason.
Samak mashwi is typically made using fresh fish, which is marinated in a blend of spices and herbs before being grilled over an open flame. The result is a dish that is bursting with flavor and has a delicious smoky taste. The type of fish used can vary depending on availability, but some of the most popular options include hammour, sheri, and safi.
One of the things that I love most about it is how versatile it is. It can be served as a main dish with a side of rice and vegetables, or it can be enjoyed as a snack with some bread and a squeeze of lemon. Some people even like to use it as a filling for sandwiches or wraps. No matter how you choose to eat it, one thing is for sure – this is a dish that is sure to satisfy your taste buds.
I had the pleasure of trying samak mashwi for the first time during dinner with friends at a Middle Eastern restaurant in Indianapolis. After going over the menu and placing our order, an old woman brought this dish to our table. The aroma of the grilled fish mixed with the spices and herbs was simply mouth-watering.
During our meal, a group of people began spontaneously to sing and dance to traditional Middle Eastern music. The atmosphere was lively and joyful, and this was the perfect dish to complement the experience.
After a while, when the music ended, I requested the recipe from the restaurant chef, who agreed to give it to me. The ingredients for the rub/marinade included lime juice, garlic, olive oil, scallion, cumin, oregano, red chile pepper, salt, and black pepper. In addition, the recipe also called for two medium whole striped bass, semolina flour, fresh thyme, fresh rosemary, and parsley for garnish.
Overall, the experience of trying this dish was unforgettable, and I highly recommend it to anyone who loves grilled fish with Middle Eastern flavors.
Accompanied Dishes
- Fattoush Salad: The tangy and refreshing flavors of Fattoush Salad perfectly complement the rich and smoky taste of samak mashwi. Plus, the crunchy texture of the salad adds a nice contrast to the soft and flaky fish.
- Hummus: Hummus is a classic Middle Eastern dip that goes well with almost everything, including this dish. Its creamy texture and subtle flavors make it an excellent accompaniment to the fish.
- Tabbouleh: Tabbouleh is a healthy and flavorful salad made with parsley, tomatoes, and bulgur. It’s a great side dish to serve with Samak Mashwi as it adds a fresh and zesty element to the meal.
- Baba Ghanoush: If you’re a fan of eggplant, then Baba Ghanoush is a must-try with this dish. This smoky and creamy dip is perfect for dipping the fish in and adds a delicious depth of flavor to the meal.
- Rice Pilaf: Rice Pilaf is a classic Middle Eastern side dish that pairs well with almost any main course. The fluffy and fragrant rice is a great way to soak up all the delicious juices from the fish.
Ingredients:
- 2 medium whole striped bass, sea bass, or red snapper (about 2.5 lbs)
- Salt
- 1/2 lemon
Rub/Marinade:
- Juice of 3 limes
- 5 cloves of garlic
- 2 tbsp of olive oil
- 1 tbsp of chopped scallion
- 1 tbsp of ground cumin
- 1 tbsp of dried oregano
- 1 red chili pepper, finely chopped (optional)
- Salt and black pepper
Other Ingredients:
- 1 cup of burghul or semolina flour
- Fresh rosemary
- Fresh thyme
- Parsley, for garnish
Lime and Wine Sauce:
- 2 tbsp of unsalted butter
- 1 medium of head garlic
- Juice of 3 limes
- 1 bouillon cube
- 1/2 cup of white wine
- Salt and black pepper
How to Make Samak Mashwi?
- To prepare samak mashwi, the first step is to clean the fish. Start by rubbing it with salt and half a lemon to reduce the ‘fishy’ smell. After rinsing it with water, pat it dry with a clean towel.
- Next, prepare the marinade by combining all the ingredients and pulsing them in a food processor to get an even consistency. Put the mixture aside.
- Then, cut the fish’s belly, going from its head to its tail. With a spoon, stuff the fish with most of the marinade mix, making sure to leave the remaining 1/4 of the mixture aside. After closing the fish, cut three diagonal slits into the skin, penetrating the flesh. Then fill the slits with the remaining marinade mixture on both sides of the fish. For the best flavor, cover the fish and place it in the refrigerator to marinate overnight. If you’re in a rush, you can marinate the fish for a minimum of 30 minutes.
- Once you’re ready to grill the fish, take it out of the fridge and gently roll it in burghul to prevent it from burning and drying out on the grill. Then, put some fresh thyme and rosemary on the fish.
- Put the fish on a grill that’s already hot. Cook each side for about 15 to 20 minutes on a pretty high heat, depending on the size of the fish. Use a grill basket so you can turn the fish easily and it won’t stick to the grill.
- While grilling the fish, you can start making the wine sauce by sautéing garlic cloves in butter over low heat. Add the bouillon cube and stir until it dissolves completely. Then add white wine and let the sauce simmer for about 3 minutes. After turning off the heat, add lime juice and salt and pepper to taste.
- As soon as you remove the fish from the grill, pour the hot wine and garlic sauce over it. Decorate it with chopped parsley and serve it immediately.
Variations of Samak Mashwi
I have tried many variations of this dish, and each has its unique taste. Here are some of the most common variations you can try:
- Traditional Samak Mashwi: This is the classic version, which is made by grilling a whole fish with spices and herbs. The fish is usually served with rice and a side of salad.
- Spicy Samak Mashwi: If you like your food spicy, then this variation is for you. The fish is marinated in a spicy sauce before grilling, and it’s served with a side of hot sauce.
- Lemon Samak Mashwi: This variation is perfect for those who prefer a tangy taste. The fish is marinated in lemon juice and herbs, and it’s served with a side of lemon wedges.
- Garlic Samak Mashwi: If you’re a fan of garlic, then this variation is a must-try. The fish is marinated in garlic and spices, and it’s served with a side of garlic sauce.
- Herb Samak Mashwi: This variation is perfect for those who love the taste of fresh herbs. The fish is marinated in a mixture of herbs like parsley, cilantro, and mint, and it’s served with a side of herb sauce.
No matter which variation you choose, this is a delicious and healthy dish that you can enjoy with your friends and family.
Conclusion
In my opinion, samak mashwi is a must-try dish for anyone visiting the Middle East. The combination of perfectly grilled fish and flavorful spices makes it a truly unique and delicious experience.
One thing to keep in mind is, it is typically served with a variety of sides, including rice, salad, and bread. Make sure to try all of them together to fully appreciate the dish.
Overall, I highly recommend giving samak mashwi a try if you have the opportunity. It’s a great way to experience the flavors and culture of the Middle East.
Did you know? You can have spiced rice as a side dish.
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