Local and regional dishes are slowly creeping onto the menus of Dubai’s large hotels and fine restaurants where they are often adapted by enthusiastic chefs for the tastes of tourists and to excellent results. By making local foods available to guests, they are insured an important place in Dubai’s culinary world, and allow expatriates and visitors to get an authentic feel of Arabia. Unlike during the first years of Dubai’s development, today, the aroma and taste of this Emirate’s native foods have become a permanent feature on hotel and restaurant menus. This hot and spicy fish dish is an example of a local dish that is now served in restaurants and hotels. You may notice that this dish is somewhat similar to Lightly Breaded Fish in a Tangy Tomato Sauce. However, Samak ‘Aysh has rice as an ingredient while the former is a stew served with rice. Cardamom-Scented Fruit Salad is a welcome side salad with this hot and spicy fish dish.

Serves 6

PREP TIME: 50 minutes
SOAKING TIME: 30 minutes
MARINATING TIME: 30 minutes
COOKING TIME: about 1 hour
STANDING TIME: 30 minutes

INGREDIENTS

• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 2 teaspoons Arabian Gulf Spice Mix (Baharat)
• 2 lbs (1kg) grouper (hamour) fillet, cut into large pieces (substitute cod, haddock, halibut, sea bass, tilapia or other white firm-fleshed fish)
• Oil, for deep-frying
• All-purpose flour, for dredging the fish
• 1 onion, minced
• 1/2 jalapeño or other fresh finger-length green chili pepper of your choice, finely chopped
• 4 cloves garlic, crushed to a paste
• 2 tomatoes, finely chopped
• 4 tablespoons tomato paste dissolved in 1 cup (250 ml) water
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1/2 lemon, finely chopped
• 4 cups (1 liter) water
• 2 cups (400 g) uncooked Basmati or other white long-grain rice, soaked for 30 minutes, thoroughly rinsed and drained

INSTRUCTIONS

1. Combine the lemon juice, 1/2 teaspoon of the salt and 1 teaspoon of the Arabian Gulf Spice Mix in a small bowl. Rub the fish pieces with the mixture and let marinate in the refrigerator for 30 minutes.
2. Pour 2 inches (5 cm) of oil into a large skillet with a lid and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively, you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
3. Roll the fish pieces in the flour, shake off excess flour, and deep-fry until light brown, about 10 minutes, turning over once. Remove the fish pieces with a slotted spoon and drain on paper towels. Set aside, but keep warm.
4. Remove all but 4 tablespoons of the oil from the skillet. Add the onion and the chili pepper and sauté over medium heat for about 10 minutes, or until they begin to brown. Add the garlic, tomato, dissolved tomato paste and coriander leaves and bring to a boil. Cook over medium-low heat for 10 minutes, stirring a number of times. Stir in the lemon, the remaining salt and Arabian Gulf Spice Mix, and cook for another 3 minutes, stirring frequently. Add the water and bring to a boil. Cover and simmer for 5 minutes. Stir in the rice, cover, and cook over medium-low heat for 20 minutes, stirring a number of times to ensure the rice does not stick to the bottom of the skillet. Remove from the heat and stir. Cover and allow to cook in its own steam for 30 minutes.
5. Place the rice on a platter and arrange the fish on top and serve.