Samak Mashwi
HB-1983 · Hand-built original · Bahraini
This is charcoal-grilled fish at its finest, brushed with lemon and warm spices until the skin crisps and the flesh turns smoky and tender. Scattered with fresh herbs and served with a lively sauce, it is a dish that celebrates the sea and the famous Bahraini hospitality that so often surrounds the table. Bring a taste of the Gulf straight to your own grill.
BahrainiMain Dishes1–2 servings529 kcalGluten-freeEgg-freeDiabetic
Main ingredient: whole fresh fish
Servings:1quantities adjust to match
Ingredients
- 1 whole fresh fish, such as sea bream or barramundi (about 17¾ oz), cleaned and scaled
- 2 to 3 tbsp olive oil
- Juice of 1 lemon, plus lemon wedges to serve
- 1 tsp ground cumin
- 1 tsp paprika
- 2 garlic cloves, crushed (optional standard addition)
- Salt and black pepper, to taste
- Chopped fresh coriander and parsley, to garnish
- Spiced yoghurt or tahini sauce, to serve (optional)
Method
- Pat the fish dry inside and out. Cut 2 to 3 diagonal slashes on each side.
- Mix the olive oil, lemon juice, cumin, paprika, garlic if using, salt, and pepper into a paste. Rub it all over the fish and into the slashes and cavity. Rest for 20 minutes.
- Heat a grill, barbecue, or grill pan to medium-high and oil the grates well.
- Grill the fish for 6 to 8 minutes per side, turning once carefully, until the skin is crisp and charred in places and the flesh flakes easily at the thickest part.
- Rest for 3 minutes, scatter with the fresh herbs, and serve with lemon wedges and spiced yoghurt or tahini sauce if liked, with flatbread and salad.
Nutrition (per serving, where published)
529 kcalCalories
94.7 gProtein
6.5 gCarbs
11.8 gFat
2.8 gSaturates
2.4 gFibre
0.6 gSugars
354 mgSodium
206 mgCholesterol
1489 mgPotassium
108 mgCalcium
5.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data