Mutabbaq Samak (Fried Pomfret with Rice) is a traditional Kuwaiti recipe for a classic dish of fried golden pomfret served on a bed of seasoned rice garnished with fried onions and raisins. The full recipe is presented here and I hope you enjoy this classic Kuwaiti version of: Fried Pomfret with Rice (Mutabbaq Samak).
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Mutabbaq Samak Zubaidi, also known as silver pomfret, is the most popular Kuwait dish with black lemon, Arabic spices, fish, stews, and soups, boasting a delicious taste and flavour. Here are the ingredients and instructions to make Mutabbaq Samak Zubaidi. Read on!
Ingredients:
For the Fish:
Two medium-sized Zubaidi fish (silver pomfret)
1/2 tsp of ground black pepper
1/2 teaspoon of ground turmeric
1 tsp of cardamom powder
1 tsp of ground coriander seeds
oil for frying
For the Rice:
4 tbsp of oil
1 onion, chopped
400g of rice
2 tsp of salt
2 whole black lemons
For the Topping:
2 tbsp of oil
150g onions, chopped
4 tbsp raisins
1 tsp of black lemon powder
1/2 tsp of reserved spices
Method:
Mix the spices together in a bowl and reserve a half teaspoon for topping
Clean and scale the fish then wash with water. Using a sharp knife cut 3 or 4 gashes into the sides of the fish (this will help it cook more evenly).
Pat the fish dry with kitchen paper then sprinkle with salt and use the spices for rubbing both inside and out.
Set aside in the refrigerator for 60 minutes to marinate.
Add oil to a large frying pan. When hot add in the fish and fry on both sides for about 20 minutes until the skin is crispy and the fish is cooked through.
In the meantime, prepare the rice. Wash rice and soak it in water for 30 minutes. Set aside to drain in a colander.
Add a little oil to a large pan and use to fry the onion until lightly golden around the edges (about 8 minutes).
Now stir in the rice, pour in 800ml water and add the black lemon to the pot. Bring to a boil, reduce the heat to its lowest setting, cover the pot and cook gently for about 30 minutes until the rice is tender and all the liquid has been absorbed.
Fry onions and raisins in oil to prepare as toppings. Mix in the reserved spices and salt, stirring to combine,
Once the rice is cooked, turn the rice out onto into a warmed serving dish and garnish with the spiced onions and raisins. Arrange the fish on top and serve.
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