Kingfish Machboos (spiced rice with kingfish)

Name: Kingfish Machboos (spiced rice with kingfish)
Total time: 80 min
Yield: 6
Cuisine: Emirati
Ingredients: 4 thick kingfish steaks (about 800 g); 3 cups basmati rice, rinsed and soaked for 30 minutes; 3 onions, chopped; 5 cloves garlic, crushed; 1 tbsp grated ginger; 3 tomatoes, chopped; 2 tbsp tomato paste; 2 green chilies; 4 tbsp ghee (samn) or oil; 1 tbsp bezar (or mixed spices); 1 tsp turmeric; 1 tsp ground cumin; 3 dried black limes (loomi), pierced; 4 cardamom pods, 1 cinnamon stick and 3 cloves; A pinch of saffron soaked in rose water or hot water; ½ bunch fresh coriander, chopped; 4½ cups hot fish stock or water, and salt to taste

Recipe No.: E-34

Emirati80 minServes 6

Kingfish Machboos (spiced rice with kingfish)

Kanad (kingfish) is one of the most popular fish of the Gulf on Emirati tables, served in machboos fried or grilled on top of rice spiced with bezar and dried lime. The dish follows what the sea offers in each season.

Ingredients for Kingfish Machboos

4thick kingfish steaks (about 800 g)
3 cupsbasmati rice, rinsed and soaked for 30 minutes
3onions, chopped
5 clovesgarlic, crushed
1 tbspgrated ginger
3tomatoes, chopped
2 tbsptomato paste
2green chilies
4 tbspghee (samn) or oil
1 tbspbezar (or mixed spices)
1 tspturmeric
1 tspground cumin
3dried black limes (loomi), pierced
4cardamom pods, 1 cinnamon stick and 3 cloves
A pinch ofsaffron soaked in rose water or hot water
½ bunchfresh coriander, chopped
4½ cupshot fish stock or water, and salt to taste

Method

Rub the kingfish steaks with 1 tsp Arabian spice (bezar), 1 tsp turmeric, 1 tsp cumin and salt, leave for 30 minutes, then fry in hot oil for 4 to 5 minutes per side until golden and drain on paper towels.
Heat the ghee in a wide pot and brown the onions until golden. Add the garlic, ginger and green chilies and stir for a minute.
Add the cardamom, cinnamon, cloves, bezar, turmeric and cumin and stir for 30 seconds. Add the tomatoes and tomato paste and cook down to a thick sauce.
Add the loomi and hot stock and bring to a boil, then simmer for 10 minutes to infuse. Keep the fried fish (step 1) ready to go on top of the rice later.
Add the drained rice to the simmering stock so the liquid sits about 2 cm above it. Stir in the coriander and saffron, adjust the salt, and cook over high heat until most of the liquid is absorbed.
Reduce the heat to the lowest setting, cover the pot with a cloth and a tight lid, and cook for 15 to 20 minutes until the rice is done. Rest for 5 minutes without opening.
Fluff the rice gently and serve on a large platter with the seafood on top, alongside daqoos, lemon and fresh greens. Lay the fried fish steaks on top of the rice and garnish with fried onions and coriander.

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