Emirati Fish in an Onion and Tomato Sauce

SEMACH AL HASHO

UNITED ARAB EMIRATES

Traditionally, this dish is served with the muhammar (Sweet Savory Rice). Gulf cooks normally use whole safi (emperor or rabbit fish), a kind of flatfish with a firm flesh, for this recipe, but I doubt you will find safi outside the Gulf. So, I suggest you use whole sea bream. If you prefer not to have to deal with the skin and bones of whole fish, use fish fillets or steaks. Swordfish would also work well here, as would monkfish or cod.

SERVES 4

4 whole sea bream or pomfrets (about 10½ ounces/300 g each), or 2¼ pounds (1 kg) fish fillets or steaks

Sea salt

FOR THE SAUCE

4 tablespoons ghee or unsalted butter

3 large onions (1 pound 5 ounces/600 g total), halved lengthwise and cut into thin wedges

3 medium tomatoes (10½ ounces/300 g total), thinly sliced

1 tablespoon tomato paste

1 teaspoon b’zar semach (Arabian Fish Spice Mixture)

1 tablespoon golden raisins, soaked for a couple of hours in hot water and drained

Sea salt

Vegetable oil, for pan-frying the fish

Sweet Savory Rice, for serving

1. Pat the fish dry with paper towels and lightly rub with salt inside and out. Let sit while you make the sauce.

2. To make the sauce: Melt the ghee in a large sauté pan over medium heat. Add the onions and cook, stirring regularly, until soft and golden, about 5 minutes. Add the tomatoes, tomato paste, b’zar semach, and drained golden raisins. Add ½ cup (125 ml) water and season with salt to taste. Cook for about 15 minutes, until the tomatoes have softened and you have a nice thick sauce. Take off the heat.

3. Set a wire rack in a rimmed baking sheet. Place a large skillet over medium heat and pour in enough vegetable oil to cover the bottom. Heat the oil over medium heat until hot (to test it, drop a piece of bread in the oil; if it immediately bubbles around it, it is ready). Slip in the fish and fry for 3 to 5 minutes on each side, until crisp and golden and just done. Transfer to the wire rack to drain off any excess oil. In between batches, wipe the pan clean and add more oil.

4. To finish, slip the fish into the sauce and return the pan to the heat. Let the sauce bubble for a few minutes. Serve hot with the rice.