Recipe: Samak Hamour Meshwi

The name ‘Hamour’ is used to describe a number of fish, including the brown-spotted reef cod. Yet, it is also the name given to a variety of closely related fish species in the Persian Gulf; and the grilled Hamour is quite popular. If you have been in a mood for seafood, then you are in luck as we share this delicious recipe for Samak Hamour Meshwi. Bon appétit!

Ingredients:

Hamour fish 1

Garlic 2-3 cloves

Salt for seasoning

White pepper for seasoning

Lemon 1

Cumin powder 1 tbsp

Mustard paste 1 tbsp

Oregano 1 tbsp

Dry mint as required

Herb butter 2-3 tbsp

Lettuce leaves for garnish

Grilled onion for garnish

Grilled tomato for garnish

Grilled German chili for garnish

Method:

Clean the fish by rubbing it with salt and half a lemon; this will reduce the ‘fishy’ smell. Rinse with water, and pat dry with a clean towel.

For the marinade: Combine all the ingredients together (garlic, salt, white pepper, 2 tbsp lemon juice, cumin powder, oregano and dry mint) and pour into a food processor, pulsing just a few times to get it to an even consistency.

Before the marinating, make a few cuts in the belly of the fish.

Marinate the fish with mustard paste, blended spices and with some herb butter on top; and set it aside or in fridge.

Place the fish on a hot grill and cook each side on medium high heat for 15 to 20 minutes, depending on the size of the fish. Use a grilling basket to easily flip the fish and prevent them from sticking to the grill.

Serve hot with some naan or pita bread. 

Originally published in The news