Whether you are strolling through the busy souks or seaside restaurants in Abu Dhabi, it is most likely that you will come to a halt and end up in the smoke-filled scent of a barbecued fish. One bite and you’ll get it—Samak Mashwi isn’t just food, it’s a tradition served hot off the grill
Samak Mashwi: How the Sea Built a Dish
Samak Mashwi is the Arabic transliteration of grilled fish, but the flavours are anything but modest. This fish recipe is based on the abundant heritage of the coastal regions of the UAE, where the catching of fish was not a trade but a culture. Fresh hammour, straight off the boat, gets a thick crust of local spices before hitting the grill—open flames lick the fish until the skin blisters and the flesh turns smoky-sweet. This is how it’s been done here forever. People still like to enjoy it at family parties, during beach picnics and weekend feasts.
Ingredients
- 1 entire fresh hammour (or use sea bass or snapper in its place)
- 2 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Juice of 1 lemon (or vinegar as an alternative)
- 4 garlic cloves, minced
- Salt and black pepper to season
Optional: garnish with chopped fresh parsley
Instructions
Step 1: Start with a whole, gutted hammour. Rinse thoroughly, pat dry with a paper towel, and score the skin with a sharp knife to allow the marinade to seep in
Step 2: Combine in a bowl — olive oil, lemon juice, garlic, coriander, turmeric, paprika, cumin, salt and pepper. Stir well until a thick paste is formed
Step 3: Generously spread the marinade over the whole fish- in the cavities and into the slits. Leave it to rest for at least 30 minutes. Refrigerate for a few hours, if you have time, to intensify the flavour
Step 4: Turn your grill or barbecue on to preheat. Put the fish on a greased grill basket or foil in case it stays wet. 6-7 mins each side (depending on size), until flesh is flaky and opaque
Step 5: Take great care in getting the fish off the grill. Season with Parsley, and serve it as soon as it is made with some rice, salad or grilled vegetables
Step 6: Serve with white rice flavoured by either saffron or turmeric
Twist of the Times: It can work with a new cucumber dressing and yoghurt di,p and pita bread
Extra Touch: Serve grilled lemon slices as a garnish on the side, and they also give the fish a smoky tang when you squeeze them over the fish
Precautions
- Avoid Overcooking: Watch the fish. It can be easily dried out in over overcooking.
- Select Fresh Fish: The fresher the fish, the better the flavour will be. Check for bright eyes and firm flesh.
- Grill Prep: It is very important that you preheat and oil your grill grates or foil so that they do not stick.
More About Samak Mashwi
One of them is Samak Mashwi, one of the dishes that talks to the soul of Emirati cooking, fresh, wholesome, and very traditional. You want to impress your family at the table-this dish is bound to become a favourite one with them, whether you are an experienced cook or you are still learning how to use a grill. That is why, remake that grill, and bring a bit of Abu Dhabi seaside serenity to your kitchen today.
