For many people living along the Arabian Gulf, frying fish is generally the fastest way to get food on the table. We serve ours with a quinoa tabbouleh instead of the usual bulghur. You can also make this recipe with sea bream or sheri.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1012 |
| Fat | 32g |
| Saturates | 4g |
| Protein | 69g |
| Carbs | 117g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely grate the garlic and ginger together.
To make the marinade, combine the garlic, ginger, 1 tbsp of bzar, turmeric, ¼ tsp pepper, 1 tsp salt and the juice of ½ a lemon in a small bowl.
Pat the fish dry with a paper towel and use a sharp knife to make 3 diagonal cuts across the flesh on both sides. Sprinkle ½ tsp of salt over the fish and rub it in. Set aside for 5 minutes. Rub the marinade all over the fish and place in a dish. Refrigerate for 30 minutes to marinate.
Meanwhile, make the tabbouleh. Finely chop half the corinader and mint. Dice the tomatoes and onion. In a medium-sized bowl, combine the herbs, tomatoes, onion, quinoa, cumin, the juice of half a lemon, olive oil and salt to taste. Set aside.
Place the cake flour on a plate and season with 1 tsp of salt, and the remaining pepper and bzar.
Fill a large frying pan with 2cm of oil and place over a medium-high heat. Once the oil is hot, working in batches, dip each fish into the seasoned flour on both sides, shaking off the excess, then place the fish in the pan, this may have to be done in batches. Fry for approx. 5-8 minutes on each side, or until the skin is crispy and golden and the fish is just cooked through.
Remove with a slotted spoon and place on paper towels to drain any excess oil.
Serve the fish hot with the tabbouleh, leftover coriander and lemon wedges.
