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Mutabbaq samak
Mutabbaq samak (مطبق سمك): Kuwaiti fried spiced fish layered over rice cooked in the fish stock
Mutabbaq samak is a Kuwaiti Friday lunch, usually made with zubaidi pomfret or hamour bought that morning at the Sharq fish market in Kuwait City. The fish is rubbed with spice and fried crisp, the head and trimmings make a quick stock, and the rice is cooked in that stock with dried lime until every grain tastes of the sea. Fried fish goes on top of the golden rice with a scattering of fried onion. The mistake people make is cooking the rice in plain water and losing the point of the dish. Chef's tip: fry the fish just before the rice is ready so the crust is still crisp when the platter reaches the table.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ¾ lb white fish steaks or filletspomfret, hamour or sea bream
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 3 garlic clovescrushed
- 2 tsp salt
- ¾ cup vegetable oilfor frying
For the rice
- 14 oz fish heads or bonescleaned, gills removed; or 1 litre fish stock
- 2 onionsthinly sliced
- 2 dried black limespierced
- 1 tsp baharat
- 14 oz basmati ricesoaked 30 minutes
- 5 cups water
- 1 pinch saffron threadsin 2 tbsp warm water
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Method
0/7 doneStep 1: Rub 1 ¾ lb white fish steaks or fillets with 1 tsp ground turmeric, 1 tsp red chilli powder, 3 garlic cloves and ¾ tsp salt. Cover and chill in the fridge while you make the stock.
Step 2: Simmer 14 oz fish heads or bones with 5 cups water, 2 dried black limes, 4 green cardamom pods and 1 cinnamon stick for 20 minutes, skimming. Strain; you need about 800 ml of stock.
20 minStep 3: Heat 3 tbsp of ¾ cup vegetable oil in a heavy pot and fry 2 onions until deep golden. Lift out half for garnish.
12 minStep 4: Add 1 tsp baharat to the pot with the remaining onion, then the drained 14 oz basmati rice and the rest of 1 ¼ tsp salt. Stir for a minute to coat the grains.
Step 5: Pour in the hot stock, bring to the boil, then cover tightly and cook on the lowest heat until the liquid is absorbed. Drizzle 1 pinch saffron threads over the top and leave covered off the heat.
20 minStep 6: Heat the rest of ¾ cup vegetable oil in a frying pan and fry the fish over a medium-high heat until golden on both sides and opaque and flaking in the centre.
8 minStep 7: Pile the rice on a platter, lay the fish on top and scatter with the reserved onions.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 42 g
- Carbs
- 82 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mutabbaq samak take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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