SAMAK MEQLI
ARABIAN GULF
This is a typical recipe from the Arabian Gulf where many people cannot conceive of lunch without fish on the table. Often, restaurants will have both fish and meat for diners to choose from. This fried fish is particularly good served with the Sweet-Savory Rice, as the fish’s spicy marinade provides a delectable contrast to the sweetish rice.
SERVES 4
FOR THE MARINADE
3 cloves garlic, minced to a fine paste
½ inch (1 cm) fresh ginger, minced to a fine paste
1 tablespoon b’zar (Arabian Spice Mixture)
¼ teaspoon ground turmeric
¼ teaspoon finely ground black pepper
Sea salt
Juice of ½ lemon
FOR THE FISH
4 whole sea bream (about 10½ ounces/300 g each), or 2 Thai snappers (1 pound 3 ounces/550 g each), scaled and gutted, fins removed (but not the heads or tails)
Sea salt
Unbleached all-purpose flour, for dredging
Finely ground black pepper
B’zar (Arabian Spice Mixture)
Vegetable oil, for shallow-frying
FOR SERVING
Lime or lemon wedges
1. To make the marinade: Mix the garlic, ginger, b’zar, turmeric, black pepper, a little sea salt, and the lemon juice in a small bowl.
2. To prepare the fish: Pat the fish dry with paper towels, then make 2 or 3 diagonal slashes across the flesh on both sides. Rub the fish with a little salt inside and out and let it sit for 5 minutes.
3. Dividing evenly, rub the marinade all over the fish, inside and out and into the slashes. Put in a dish and let the fish absorb the flavors for 30 minutes, or longer if you have the time.
4. Put a little flour on a plate and season it with a little salt, pepper, and b’zar.
5. Set a wire rack in a rimmed baking sheet. Pour about ½ inch (1 cm) oil into a large skillet and heat over medium-high heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Working in batches, dip each fish into the seasoned flour on both sides, shaking off the excess, then slide in as many fish as will comfortably fit in the pan and fry for 2 to 3 minutes on each side, or until the skin is crisp and golden and the fish is just cooked through. Remove with a slotted spoon to the wire rack to drain off any excess oil.
6. Serve hot with the lime or lemon wedges and the rice.