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Samak Mesharmal
Samak Mesharmal is a flavorful seafood dish originating from the coastal regions of Saudi Arabia, particularly along the Red Sea. It features fish marinated in a blend of traditional Saudi spices, lemon juice, and fresh herbs, then grilled or slow-cooked to perfection. The dish is often served with fragrant Saudi rice.
๐ง ์ฌ๋ฃ
- 1 kg Whole fish (e.g., snapper, grouper)(cleaned and scaled)
- 4 tbsp Lemon juice
- 3 tbsp Olive oil
- 4 cloves Garlic(minced)
- 2 tsp Cumin powder
- 1.5 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh parsley(chopped, for garnish)
- 2 cups Saudi rice (e.g., Basmati)(cooked, for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a bowl, whisk together lemon juice, olive oil, minced garlic, cumin, coriander, turmeric, salt, and black pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure all spices are well combined. - 2
Marinate the fish: Score the whole fish a few times on both sides. Rub the marinade all over the fish, ensuring it gets into the scores. Let it marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.
โฑ๏ธ 20-60 minutes - 3
Cook the fish: You can either grill the fish over medium-high heat for about 15 minutes per side, or bake it in a preheated oven at 200ยฐC (400ยฐF) for 25-30 minutes, or until the fish is cooked through and flakes easily.
โฑ๏ธ 15-30 minutes - 4
Alternatively, slow-cook the fish in a clay pot on the stovetop over low heat until tender and flavorful.
๐ก ์ ๋ฌธ๊ฐ ํ: This method preserves moisture and infuses flavors deeply. - 5
Serve the Samak Mesharmal hot, garnished with fresh chopped parsley, alongside cooked Saudi rice.
๐ก ์ ๋ฌธ๊ฐ ํ: A squeeze of fresh lemon can be added before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse fresh, high-quality fish for the best results.
- โAdjust spice levels according to your preference.
- โIf baking, you can add sliced onions and tomatoes around the fish in the baking dish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Stuff the fish cavity with lemon slices and fresh herbs before cooking.
- Serve with a side of tahini sauce or a simple Arabic salad.