Fried Fish with Rice (Kuwaiti and Emirati)
A Gulf dish of fish, white basmati rice and limes, seasoned with turmeric and cinnamon and baked in the oven.
1 hr 25 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 25 min · 85 min total
- medium
- 1
Wash fish, clean well leaving on heads, make sure scales are all removed and fish is degutted.
- 2
Wash the white Basmati rice well and leave to soak for 15-30 minutes depending on quality of rice.
- 3
Bring a large pan of water to a boil put in the fish, cinnamon stick, cardamom pods and clove and simmer until cooked.
- 4
Remove the fish and reserve the cooking water. Cut some gashes across the fish and rub on some bahrat and the minced garlic then pour fresh lemon juice over top. Refrigerate for up to 1 1/2 hours.
- 5
Cook Basmati rice with as much reserved cooking liquid as needed, sea salt and the loomis.
- 6
Heat olive oil in a pan and fry the onions until soft and golden adding the turmeric, some sea salt and 1/4 tsp bahrat.
- 7
Mix 2/3 of the onions into the cooked rice & sprinkle the remaining onion mixture over top.
- 8
After the fish has marinated, pat dry with paper towel. Preheat oven to 275F (not very high).
- 9
Heat 1/2 inch oil (vegetable or light olive) until hot in a pan and fry the fish one at a time until golden brown, then drain on paper towel.
- 10
Place fish on top of rice, cover with aluminum foil and set in preheated oven for 1 hour. Serve with lemon and lime wedges, radishes if wished, and for a wonderful authentic Kuwaiti meal.
- 11
Don't forget to eat this with your 3 first fingers of the right had keeping food from going above the mid knuckles!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
