Cubes of fresh fish marinated in lime, turmeric, and chili, threaded onto skewers and grilled over charcoal. A coastal variation of the beloved Omani street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine lime juice, turmeric, chili, garlic, oil, and salt.
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2
Marinate fish cubes for 30 minutes in the refrigerator.
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3
Thread onto metal skewers, alternating with lime slices if desired.
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4
Grill over charcoal for 3-4 minutes per side until lightly charred.
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5
Serve with lime wedges and a side of sahawiq-style dipping sauce.
Did You Know?
Along the coast of Sur, fishermen grill mishkak samak right on the beach using green mangrove sticks as natural skewers.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
- mixing bowl
The Story Behind Mishkak Samak
Mishkak samak is the coastal counterpart to the meat-based mishkak found inland. In Oman's fishing communities, skewering and grilling the day's catch is the simplest and oldest cooking method. The lime and turmeric marinade is distinctly Omani, reflecting the local preference for bright, tangy flavors with seafood.
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