Mutabbaq Samak

Background and History

Mutabbaq Samak, also known as "fish folded," is a beloved dish in Middle Eastern cuisine, particularly within Gulf countries such as Saudi Arabia and Kuwait. The dish is renowned for its rich flavors and aromatic spices that accentuate the fresh taste of the fish. Traditionally, Mutabbaq Samak is enjoyed during family gatherings and special occasions due to its delightful presentation and sumptuous taste. This dish reflects the historical trading routes that brought various spices and cooking techniques to the region, making it a melting pot of flavors and cultures.

Ingredients

• Fish (Grouper or Hamour) - 1 whole, cleaned and scaled
• Rice - 2 cups
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Black Pepper - 1/2 teaspoon
• Salt - to taste
• Lemon - 1, juiced
• Parsley - 1/4 cup, chopped
• Olive Oil - 4 tablespoons
• Saffron - a pinch
• Water - 4 cups
• Pine Nuts - 2 tablespoons, toasted

Preparation

Preparing the Fish

Start by scoring the cleaned fish on both sides. In a bowl, prepare a marinade by mixing lemon juice, cumin, coriander, turmeric, black pepper, and salt. Rub the marinade generously over the fish, ensuring it enters the scores and the inside cavity. Let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.

Preparing the Rice

Rinse the rice under cold water until the water runs clear. Soak the rice in water for at least 20 minutes before draining. In a large pot, heat olive oil over medium heat. Sauté the chopped onion, garlic, and ginger until the onion becomes translucent. Add the rice and stir to coat each grain with the oil and aromatics. Add water, a pinch of saffron, and season with salt to taste. Bring to a boil, then reduce the heat to low and cover. Let the rice cook until tender and fluffy, which should take about 15-20 minutes.

Cooking Process

Preheat the oven to 375°F (190°C). Place the marinated fish on a baking sheet lined with parchment paper. Drizzle a bit of olive oil over the top to help the skin crisp up during cooking. Bake the fish in the preheated oven for approximately 25-30 minutes, checking for doneness when the flesh easily flakes with a fork.

While the fish is baking, finalize the rice by gently folding in the chopped parsley and toasted pine nuts. This will add a pop of color and flavor to the dish.

Enjoying The Meal

To serve Mutabbaq Samak, create a bed of aromatic rice on a large serving platter. Carefully place the baked fish on top of the rice and garnish with additional parsley and any leftover toasted pine nuts. This dish pairs well with a side of fresh salad or pickled vegetables to cut through the rich flavors of the seasoned fish and rice. Enjoy every bite of Mutabbaq Samak, savoring the harmonious blend of spices, textures, and aromas that make this dish truly special.

Cooking Tips and Further Enhancements

For those looking to enhance the presentation of Mutabbaq Samak, consider adding some thin lemon slices atop the fish before baking. Additionally, use a cooking timer to ensure perfectly cooked rice and fish, avoiding overcooking and preserving the integrity of the spices and textures. Experiment with different types of fish if grouper or hamour aren't available, adjusting the cooking time accordingly.