Samak Mashwi (Emirati Spiced Grilled Fish)
Local name: سمك مشوي
In short: Whole sea bream rubbed with a garlic, tamarind and turmeric paste and grilled until the skin blisters and the flesh turns tender. It takes about 31 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 16 min
- Resting
- 30 min
- Total
- 31 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Along the Gulf coast, fish comes to the table nearly every day, and grilling it whole over charcoal is the simplest way to cook it. This version rubs sea bream with garlic, turmeric, cumin, coriander and tamarind, then cooks it until the skin blisters and the flesh turns opaque. Rice and lemon are the usual partners, with a tomato-chili sauce for anyone who wants heat. A good fish needs little more than time in the marinade.
Instructions
- Pat the fish dry. Cut 3 diagonal slashes through the skin on each side, down to the bone.
- Mix the garlic, tamarind, oil, spices and salt into a smooth paste. Rub it all over the fish, inside the cavity and into the slashes. Cover and marinate in the fridge for 30 minutes, or up to 2 hours.
- Heat a charcoal or gas grill to medium-high, or heat the oven to 230°C (450°F) with an oiled rack over a tray. Oil the grates well so the skin does not stick.
- Stuff the cavities with the lemon slices and cilantro.
- Grill the fish for 7 to 8 minutes per side, turning once with a wide spatula, until the skin is charred in spots and the flesh flakes easily at the thickest part (63°C / 145°F).
- Rest the fish for 3 minutes, then serve with lemon wedges and rice.
Tips
- No tamarind paste? Use 2 tbsp lemon juice and 1/2 tsp sugar. The paste gives a deeper sour note, but the fish still tastes good.
- Thick fillets such as grouper work too. Marinate them for 20 minutes and grill them for about 4 minutes per side.
Questions and answers
Which fish is best for samak mashwi?
Sea bream, sea bass, grouper (hammour) and kingfish all grill well. Choose a fish with firm flesh that holds together over the heat.
Can I cook samak mashwi in the oven?
Yes. Roast the fish on an oiled tray at 230°C (450°F) for 18 to 22 minutes, until the flesh flakes, then finish it under the broiler for 2 minutes to blister the skin.
How do I know the fish is cooked?
The flesh turns opaque and flakes when pressed at the thickest point near the bone, and a thermometer reads 63°C (145°F).
How long does it take to make Samak Mashwi (Emirati Spiced Grilled Fish)?
About 31 min in total: 15 min of preparation and 16 min of cooking.
How many calories are in Samak Mashwi (Emirati Spiced Grilled Fish)?
About 210 kcal per serving, with 26 g of protein, 4 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 4 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
