I had promised myself I would share one Emirati recipe every month, but then I decided not to pressurize myself by doing that. I already have so many drafts that I am trying to show light on the blog, but for sure, I know it will take me a lot of time, even if I post everyday. Practically, posting every day is not a good thing for the blog. I will feel stressed about the whole blogging exercise and you, my readers, will feel too overwhelmed with too many posts. I do want to slow down and go at a pace I am comfortable with, but at times, I feel I am not even wanting to do it. 🙂
The recipe I am sharing with you is a simple baked fish, Emirati style. The inspiration for the dish came from here. Unlike our Malabar style fish fry, this one has very limited ingredients going into it. The only spice mix is the Emirati bezaar blend rubbed into it with some salt, and then the remaining flavors come from the garlic, onion and coriander. I was a bit apprehensive while trying this, as to how it would taste. I feel I should have added a little black pepper for a spicier kick. Nonetheless, it is a mild fish bake, which was delicious. We had it as side with rice. I have used sea bream here but you can use any fish that is good as a whole, like sherry, Sultan Ibrahim, or small hammour. Off to the recipe…
- 350 gm full fish, cleaned (I used seabream)
- 2 tsp bezaar spice blend
- 2 garlic cloves, minced
- Salt to taste
- Juice of one lime
- 1 tbsp oil
- 1 onion, chopped
- 6-8 stalks coriander
- Cut lines through the fish. Sprinkle salt on both sides.
- Rub the minced garlic, and then the bezaar spice blend on both the sides o the fish.
- Marinate for 30 minutes minimum.
- Preheat oven to 180 degrees.
- In a roasting pan, line with aluminium foil. Sprinkle the oil on it.
- Keep the fish. Squeeze the lime over the fish.
- Sprinkle the onion and coriander over it. Cover with another foil.
- Bake for 25 minutes. Take off the foil on top and run it on the grill for five minutes. Serve hot.