Fried Zubaidi Fish with Rice
This recipe introduces you to Fried Zubaidi Fish, a classic Middle Eastern dish. It combines mild, slightly sweet Zubaidi fish (pomfret) with rich spices, served over basmati rice infused with fish stock. Popular in Kuwait, this dish offers health benefits, such as high protein and omega-3 fatty acids, while providing a unique culinary experience that reflects traditional Arabic flavors and cooking techniques.
Equipment
- 1 Deep pan for frying
- 1 Pot for cooking rice
- 1 Tongs
- 1 Knife for chopping ingredients
- 1 Stir-fried pan
Ingredients
Main Ingredients
- 1 whole Zubaidi pomfret fish, butterflied and cleaned
- 1 cup all-purpose flour for coating
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cloves garlic minced
- Lemon wedges for garnish
Spice Blend
- 1 teaspoon turmeric powder
- 1 teaspoon crushed dry limes noomi basra
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Rice Preparation
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 2 cups fish stock
- Minced garlic for sautéing in rice
Fish Filling Ingredients
- 1 cup minced parsley
- 1/2 cup currants
- 1 large onion chopped
- 1 teaspoon salt
- 1/2 teaspoon turmeric
Instructions
Step 1: Rice Preparation
- Rinse basmati rice until water is clear. Soak for 30 minutes, then drain.
- In a pot, boil 4 cups of water with a teaspoon of salt.
- Cook the soaked rice in boiling water for 8-10 minutes until nearly done, then drain.
- In the same pot, sauté minced garlic in oil until golden, add fish stock, and let simmer.
- Add rice back to the pot, cover, and cook on low heat for 10 minutes.
Step 2: Preparing the Fish Filling
- Lightly fry the Zubaidi fish and set aside.
- Sauté chopped onion in a separate pan until golden.
- Add parsley, currants, salt, and turmeric, cooking for 5 minutes to blend flavors.
- Stuff the fish with this mixture.
Step 3: Frying the Fish
- Preheat oil to 350°F (175°C).
- Coat fish in flour, season with salt and pepper.
- Fry each side for 4-5 minutes until golden and crispy.
- Drain on a rack after frying.
Step 4: Plating and Serving
- Serve the fish over prepared rice.
- Garnish with lemon wedges, parsley, and additional spices if desired.
- Pair with yogurt or spicy sauce for added flavor.
Notes
- Basmati rice is recommended for its fragrance, though jasmine rice can be used for a sweeter aroma.
- Frying with coconut oil can add a unique flavor to the fish. For a complete meal, serve with a fresh salad or spiced lentils.
- For best results, ensure the oil is hot enough to prevent the fish from sticking.
