👨‍🍳 Instruktioner

1. 1

   Prepare the fish: If not already done, clean, scale, and butterfly the fish, leaving the skin intact. Make deep slashes on the flesh side of the fish to allow marinade to penetrate.

   💡 Proffstips: Ensure the fish is thoroughly cleaned.
2. 2

   Make the marinade: In a bowl, combine minced garlic, chopped coriander, lemon juice, olive oil, turmeric, cumin, salt, pepper, and tamarind paste (if using). Mix well.

   💡 Proffstips: Adjust spices to your preference.
3. 3

   Marinate the fish: Rub the marinade all over the fish, ensuring it gets into the slashes. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

4. 4

   Prepare the cooking setup: Traditionally, masgouf is cooked vertically over an open fire. If using a grill or oven, you'll need to adapt. For an outdoor grill, set up coals on one side and place the fish on the other side, or use a vertical fish grill. In an oven, preheat to 180°C (350°F) and place the fish on a baking sheet, propped up if possible.

   💡 Proffstips: The key is slow, indirect heat.
5. 5

   Cook the fish: Place the marinated fish near the heat source, skin-side down first if possible. Cook slowly, turning occasionally, until the flesh is opaque and flakes easily with a fork. This can take 1.5 to 2 hours depending on the heat and size of the fish.

   💡 Proffstips: The skin should be crispy and slightly charred.
6. 6

   Prepare the vegetables: While the fish is cooking, you can lightly grill or sauté the sliced onions and tomatoes until softened.

   💡 Proffstips: These are often served as a bed for the fish.
7. 7

   Serve: Once cooked, carefully transfer the masgouf to a serving platter. It is traditionally served with flatbread (like Iraqi naan), the cooked onions and tomatoes, and often a side of rice or a simple salad.