Mutabbaq Samak — Print Recipe — The Culinary Codex

A grand Kuwaiti seafood dish of whole spiced fish layered with fragrant rice, caramelized onions, and a tangy tamarind sauce. This coastal specialty showcases Kuwait's deep connection to the sea.

Ingredients

1 large whole zubaidi fish or sea bream, cleaned
2 cups basmati rice, soaked
3 onions, thinly sliced
2 tbsp baharat spice
1 tsp turmeric
2 dried limes (loomi)
2 tbsp tamarind paste
3 tbsp oil
1 tsp salt
4 cups fish stock or water
Fresh cilantro
2 cloves garlic, minced

Instructions

1 Season the whole fish generously inside and out with baharat, turmeric, salt, and minced garlic. Let marinate 20 minutes.
2 Fry sliced onions in oil until deeply caramelized, about 15 minutes. Remove half for garnish and keep the rest in the pot.
3 Dissolve tamarind paste in warm water and add to the pot with caramelized onions. Add dried limes and fish stock.
4 Bring to a simmer, add the whole fish, and poach gently for 15 minutes until cooked through. Remove fish carefully.
5 Add soaked, drained rice to the flavorful broth. Cover tightly and cook on low heat for 18 minutes until rice is tender.
6 Arrange rice on a platter, place the whole fish on top, and garnish with caramelized onions and fresh cilantro.

Did You Know?

Zubaidi (silver pomfret) is so prized in Kuwait that fish market prices are daily front-page news during peak season.