Mashwi Samak
HB-1454 · Hand-built original · Yemeni
Whole fish is bathed in a fragrant marinade of coriander, cumin and bright lemon, then charred until the skin turns golden and the flesh stays juicy. Traditionally cooked in a wood-fired oven, it carries the smoky, sun-warmed spirit of the Red Sea coast. Simple, healthy and full of character, it brings a taste of Yemen straight to your table.
YemeniMain Dishes1–2 servings273 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: mackerel
Servings:1quantities adjust to match
Ingredients
- 2 whole fresh fish, such as sea bream or mackerel, about 12¼ oz each, cleaned and scaled
- 2 tbsp olive oil
- 1 lemon, juiced, plus its finely grated zest
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley or coriander leaves, to garnish
Method
- Score each fish twice on both sides. Stir the olive oil, lemon juice and zest, ground coriander, cumin, paprika, salt, and pepper into a paste.
- Rub the spice paste all over the fish and into the scores and cavity. Leave for 15 to 20 minutes.
- Heat a grill (broiler) to high, or prepare a barbecue to medium-high heat, and lightly oil the rack.
- Grill the fish for 5 to 7 minutes per side, depending on thickness, until the skin is charred in places and the flesh is opaque and flakes easily.
- Rest for 3 minutes, scatter with fresh herbs, and serve with extra lemon if desired.
Nutrition (per serving, where published)
273 kcalCalories
1.8 gProtein
5.2 gCarbs
28.8 gFat
3.9 gSaturates
2.5 gFibre
0.7 gSugars
17 mgSodium
0 mgCholesterol
252 mgPotassium
64 mgCalcium
4.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data