How to Make Middle Eastern Samak Mashwi - Fried Stuffed Fish Asian Cooking Recipe Cuisine

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Middle Eastern Samak Mashwi (Fried Stuffed Fish)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 1 kg. whole fish (Sea Bream)

1 large onion, chopped

2 cloves garlic, finely chopped

2 tbsp ghee or butter

1½ tbsp baharat (typically black pepper, cumin cinnamon, clove and other spices blended)

½ tsp grated lemon zest

½ tsp turmeric

oil for frying

flour for coating


Directions:


1. Clean the fish and wipe the inside cavity with a paper towel dipped in salt.

 2. Fry onion in 2tbsp ghee until lightly browned.  Stir in baharat, lemon zest and season with salt.  Remove from heat.

 3. Stuff fish with onion mixture.  Seal opening with a piece of foil to keep stuffing in.

 4. Combine ½ tsp baharat with turmeric and 1 tsp salt; rub the mixture over the fish.  Set aside for 15minutes (flavor absorption).

 5. Heat ghee in frying pan, coat fish in flour and pan fry until cooked through.

 6. Serve and garnish with lemon slice and parsley.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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