FRIED FISH WITH RICE (KUWAITI & EMIRATI)
This very tasty fish with rice is often served in homes in the Arabian Gulf. Kuwaitis in particular love Zubadi (Silver Pomfret) fish that is local but can be found in the frozen section of many Middle Eastern or Asian shops. (You may have to degut them yourself). While some prefer to eat them with rice alone, others like ourselves, make Recipe #387327 to serve as an accompaniment. This recipe is a combination from three sources which all deserve credit, Sa-mak ma-ga-lee - Fried Fish from From "The Complete United Arab Emirates Cookbook", by Celia Ann Brock- Al Ansari, Mtabag Simach from "Cardamom and Lime: Recipes from the Arabian Gulf", by Sarah Al-Hamad, and http://mimisrecipes.blogspot.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h25m
Yield 2 , 2 serving(s)
Number Of Ingredients 18
Steps:
- Wash fish, clean well leaving on heads, make sure scales are all removed and fish is degutted.
- Wash the white Basmati rice well and leave to soak for 15-30 minutes depending on quality of rice.
- Bring a large pan of water to a boil put in the fish, cinnamon stick, cardamom pods and clove and simmer until cooked.
- Remove the fish and reserve the cooking water.
- Cut some gashes across the fish and rub on some bahrat and the minced garlic then pour fresh lemon juice over top. Refrigerate for up to 1 1/2 hours.
- Cook Basmati rice with as much reserved cooking liquid as needed, sea salt and the loomis.
- Heat olive oil in a pan and fry the onions until soft and golden adding the turmeric, some sea salt and 1/4 tsp bahrat.
- Mix 2/3 of the onions into the cooked rice & sprinkle the remaining onion mixture over top.
- After the fish has marinated, pat dry with paper towel.
- Preheat oven to 275F (not very high).
- Heat 1/2 inch oil (vegetable or light olive) until hot in a pan and fry the fish one at a time until golden brown, then drain on paper towel.
- Place fish on top of rice, cover with aluminum foil and set in preheated oven for 1 hour.
- Serve with lemon and lime wedges, radishes if wished, and Recipe #387327 for a wonderful authentic Kuwaiti meal.
- Don't forget to eat this with your 3 first fingers of the right had keeping food from going above the mid knuckles!
- Enjoy!
KUWAITI CHICKEN AND RICE WITH DAQOOS - GARLIC TOMATO SAUCE
Make and share this Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 3h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Rinse chicken inside and out.
- Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
- Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
- Remove and drain the chicken, reserving broth though a strainer.
- Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
- While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
- Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
- Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
- For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
- When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
KUWAITI DAQOOS (TOMATO, GARLIC, CILANTRO SAUCE)
This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.
Provided by UmmBinat
Categories Sauces
Time 11m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
- Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
- Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
- Serve hot with roast chicken or grilled fish and rice.
Nutrition Facts : Calories 76.8, Fat 7, SaturatedFat 0.9, Sodium 4.6, Carbohydrate 3.6, Fiber 1.1, Sugar 2.3, Protein 0.8
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