Samak Eish (Fish and Rice) – Recipe and Preparation Steps

on

Samak Eish (Fish and Rice) – Recipe and Preparation Steps

Samak Eish is a perfect dish for Ramadan iftar meals. It is easy to prepare, requiring no more than 70 minutes to cook, and is both flavorful and highly nutritious. Each 300-gram serving provides approximately 752 calories, 66 grams of protein, 86 grams of carbohydrates, and 13 grams of fat. Here, we’ll provide the ingredients for five servings along with the preparation method. We hope you enjoy this delicious and wholesome dish!

Ingredients for Samak Eish:

Samak Eish (Fish and Rice)

 

  • 2 cups of vegetable oil (for frying).
  • 1.5 kg grouper fish (hamour), cleaned and cut into 4 pieces.
  • 1 medium-sized onion, diced.
  • 3 cloves of garlic, minced.
  • 1 small green chili pepper.
  • 2 dried limes (loomi), halved.
  • 1 tablespoon chopped fresh coriander.
  • ½ teaspoon ground cardamom.
  • ¼ teaspoon ground black pepper.
  • 2 chicken stock cubes.
  • 1 medium-sized tomato, diced.
  • 4 tablespoons tomato paste.
  • Approximately 1150 ml of water.
  • 500 grams of washed rice.

Steps to Prepare Samak Eish:

  1. Prepare and Fry the Fish:
    Heat the vegetable oil in a large pot (set aside 4 tablespoons of oil for later). Season the fish pieces with a bit of black pepper and salt, then fry them in the oil for about 10 minutes, flipping them until they change color and are almost cooked. Remove the fish pieces and place them on paper towels to drain the excess oil.

  2. Prepare the Sauce Base:
    In the same pot, heat the reserved 4 tablespoons of oil. Add the diced onion and sauté until softened. Stir in the minced garlic, dried lime halves, chili pepper, ground cardamom, fresh coriander, and chicken stock cubes. Stir well for 1 minute until the ingredients are combined.

  3. Add Tomatoes and Tomato Paste:
    Add the tomato paste and diced tomatoes to the pot. Stir the mixture for about 3 minutes to allow the flavors to meld.

  4. Simmer the Fish:
    Pour in the water and bring the mixture to a boil. Add the fried fish pieces and let them simmer on low heat for about 5 minutes. Remove the fish and set aside.

  5. Cook the Rice:
    Add the washed rice to the pot along with a pinch of salt to taste. Cover the pot and let the rice cook on low heat for about 20 minutes, or until fully cooked.

  6. Serve:
    Transfer the cooked rice to a serving platter and arrange the fish pieces on top. Samak Eish is now ready to be served hot to your family or guests.

Bon Appétit!

Comments

Post a Comment