Middle_Eastern
Middle Eastern - Seafood Dishes
Machboos Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1kg whole grouper or snapper, cleaned and cut into steaks
- • 3 cups basmati rice, rinsed and drained
- • 2 large onions, sliced
- • 4 cloves garlic, crushed
- • 1/4 cup ghee
- • 2 tsp baharat
- • 1 tsp ground turmeric
- • 2 dried limes (loomi), pierced
- • 2 tbsp tomato paste
Preparation Steps
1
Phase 1
Season the fish steaks and fry in half the ghee until golden on both sides; set aside.
2
Phase 2
In the same pot, fry the onions and garlic in the remaining ghee until deeply golden.
3
Phase 3
Stir in the baharat, turmeric, and tomato paste, then add 5 cups water and the dried limes; simmer 15 minutes.
4
Phase 4
Add the rice, season with salt, and cook covered over low heat 15 minutes.
5
Phase 5
Lay the fish steaks on top of the rice, cover, and steam 10 more minutes until the rice is tender.
6
Phase 6
Rest 10 minutes off the heat, remove the loomi, and mound on a platter.