Jasheed
HB-1218 · Hand-built original · Bahraini
Built around fresh fish and a fragrant blend of warming oriental spices, it delivers the authentic flavour of the region straight to your plate. Traditionally served on special occasions as a mark of hospitality, this simple yet aromatic dish is easy to recreate at home and brings a taste of Bahraini culture to your kitchen.
BahrainiMain Dishes1–2 servings311 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: bream
Servings:1quantities adjust to match
Ingredients
- 10½ oz fresh firm white fish, such as hammour or sea bream, in large pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh coriander or parsley, chopped, to garnish
Method
- Bring a pan of salted water to a gentle boil, add the fish and poach for 6 to 8 minutes, until just cooked through. Lift out, reserving a little of the poaching liquid.
- When cool enough to handle, remove any skin and bones and flake the fish finely with your fingers or two forks — jasheed is finely shredded, not chunky.
- Heat the olive oil in a wide frying pan over medium heat and cook the onion for 6 to 8 minutes, until soft and lightly golden.
- Add the garlic, cumin and ground coriander and stir for 30 seconds.
- Add the shredded fish and toss over the heat for 4 to 5 minutes, adding a spoonful or two of poaching liquid if it looks dry, until the fish is heated through and lightly coloured in places.
- Season with salt and pepper, stir in the lemon juice, and serve hot, scattered with fresh herbs.
Nutrition (per serving, where published)
311 kcalCalories
2.6 gProtein
14.3 gCarbs
28.3 gFat
3.9 gSaturates
2.7 gFibre
4.8 gSugars
16 mgSodium
0 mgCholesterol
275 mgPotassium
75 mgCalcium
3.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data