Kuwaiti Mutabbaq Samak
Mutabbaq Samak is a beloved Kuwaiti staple, traditionally gracing Friday lunch tables and served to honor special guests, especially during the bountiful fishing season.
Ingredients
- For the Fish
- 1 kg Zubaidi (pomfret) or hamour fillets
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- ½ teaspoon Ground turmeric
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh lemon juice
- For the Rice
- 3 cups Basmati rice, rinsed and soaked
- 4 cups Water
- 2 tablespoons Ghee or butter
- 1 teaspoon Ground cardamom
- ½ teaspoon Ground cinnamon
- 1 teaspoon Salt
- For the Layers
- 3 Large onions, sliced
- 2 Tomatoes, sliced
- ½ cup Toasted almonds and cashews
- ½ cup Raisins, soaked
- 2 tablespoons Tomato paste
- 1 teaspoon Kuwaiti spice blend
- For Garnish
- Fresh cilantro, chopped
- Lemon wedges
Method
- 130 min
Begin by preparing the fish. Gently pat the zubaidi or hamour fillets dry. In a bowl, combine the vegetable oil, ground cumin, turmeric, black pepper, salt, and fresh lemon juice. Rub this aromatic marinade all over the fish fillets, ensuring they are well coated. Let them rest and absorb the flavors for at least 30 minutes at room temperature, or in the refrigerator.
- 218 min
While the fish marinates, prepare the basmati rice. After soaking for 30 minutes as specified in the ingredients, drain it thoroughly. In a large pot, melt the ghee or butter over medium heat. Add the drained rice, water, ground cardamom, cinnamon, and salt. Bring to a boil, then reduce the heat to very low, cover tightly, and let it simmer gently for 18 minutes until all the water is absorbed and the rice is fluffy.
- 3
In a separate pan, heat a generous amount of vegetable oil over medium-high heat. Add the sliced onions and fry them, stirring occasionally, until they turn a deep golden brown and become wonderfully crispy. This takes patience but is crucial for the dish's flavor. Once crispy, remove them with a slotted spoon and drain excess oil on paper towels. Set aside about two-thirds for the topping and the rest for layering.
- 4
Preheat your oven to 180°C (350°F). In a large oven-safe baking dish, spread an even layer with about half of the cooked basmati rice. Gently arrange the sliced tomatoes over the rice. Carefully place the marinated fish fillets on top of the tomatoes. In a small bowl, mix the tomato paste with the Kuwaiti spice blend, then spread this mixture evenly over the fish. Cover the fish and tomato paste with the remaining cooked rice. Scatter a small portion of the fried onions over this rice layer.
- 528 min
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes. The fish should be tender and flaky, and all the incredible flavors should have married beautifully.
- 6
Once baked, carefully remove the foil. Scatter the remaining crispy fried onions, toasted almonds and cashews, and the plumped raisins generously over the top of the mutabbaq. Sprinkle with fresh chopped cilantro. Serve your Kuwaiti Mutabbaq Samak immediately, accompanied by fresh lemon wedges and perhaps a side of yogurt or a simple salad.