Mashuai
HB-1453 · Hand-built original · Omani
This is grilled whole fish at its finest, a fresh sea bass rubbed with turmeric and cumin, kissed by the flame and laid over a bright bed of lemon rice. Simple, sunny and full of the flavours of the coast, it captures Oman's deep connection to the sea in every mouthful. Bring a taste of the Arabian shoreline straight to your own table.
OmaniMain Dishes1–2 servings1827 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: rice
Servings:1quantities adjust to match
Ingredients
- 1 large whole sea bass (about 2 lb 3 oz), cleaned and scaled
- 2 tbsp olive oil
- 2 lemons, juiced, plus lemon wedges to serve
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garlic, finely chopped
- Salt and freshly ground black pepper, to taste
- (1 cup) basmati rice, rinsed
- (2 cups) water
- Fresh coriander leaves, to garnish
Method
- Score the fish three times on each side with a sharp knife. Rub all over, inside and out, with the olive oil, lemon juice, turmeric, cumin, garlic, salt, and pepper. Leave to marinate for 20 minutes.
- Put the rice and water in a saucepan with a pinch of salt, bring to the boil, cover, and simmer on the lowest heat for 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff with a fork.
- Meanwhile, heat a grill (broiler) to high or heat a griddle pan until smoking. Cook the fish for 6 to 8 minutes per side, until the skin is crisp and blistered and the flesh flakes easily.
- Rest the fish for 5 minutes.
- Serve the whole fish on a platter over or beside the lemon-scented rice, garnished with coriander and lemon wedges.
Nutrition (per serving, where published)
1827 kcalCalories
182.9 gProtein
149.7 gCarbs
52.8 gFat
8.5 gSaturates
9.5 gFibre
0.3 gSugars
627 mgSodium
372 mgCholesterol
2986 mgPotassium
172 mgCalcium
10.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data