Omani Grilled Kingfish over Saffron Spiced Rice

Be the first to rate

(No Ratings Yet)

Loading...

On Oman's Batinah and Sharqiyah coasts, fishermen bring fresh-caught kingfish straight to the grill and serve it over aromatic saffron rice. The whole fish is kept simple so the sea-sweet flesh shines, while the rice gets layered with warm whole spices for a fragrant bed. Lemon and a tangy onion-tomato relish brighten every bite.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 5 gSugar
• 60 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the Fish

• 4 small whole kingfish (about 400 g / 14 oz each), cleaned, scaled, and head-on
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fine sea salt
• 1 teaspoon freshly cracked black pepper
• 3 tablespoons olive oil

For the Saffron Rice

• 2 cups (400 g) aged basmati rice, rinsed and soaked 20 minutes
• 3 tablespoons ghee, plus 1 tablespoon for finishing
• 1 large yellow onion, finely chopped
• 4 green cardamom pods, 1 (3-inch) cinnamon stick, 4 whole cloves, and 2 bay leaves
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon saffron threads, bloomed in 3 tablespoons warm water
• 3 1/2 cups (840 ml) hot fish or low-sodium chicken stock
• 1 1/2 teaspoons fine salt

For the Tangy Onion-Tomato Relish

• 1 medium red onion, halved and thinly sliced
• 2 ripe tomatoes, diced
• 1 small green chili (such as Serrano), minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Directions

1. Pat the fish dry and make 3 diagonal slashes about 1/2-inch deep on each side. Rub all over with lemon juice, garlic, cumin, coriander, salt, and pepper, then drizzle with olive oil. Let marinate at room temperature for 20 minutes while you start the rice.
2. Heat 3 tablespoons ghee in a heavy-bottomed pot over medium-low. Add chopped onion and cook, stirring often, until softened and golden, 6 to 7 minutes. Add the cardamom, cinnamon, cloves, and bay leaves and toast 1 minute until fragrant.
3. Stir in turmeric and the drained basmati rice, gently coating each grain in the ghee. Pour in the hot stock and the bloomed saffron water, add the salt, and bring to a brisk simmer.
4. Reduce heat to the lowest setting, cover tightly (seal with a clean kitchen towel under the lid if you have one), and cook undisturbed for 15 minutes. Remove from heat and let rest, covered, 10 more minutes. Uncover, drizzle with the remaining 1 tablespoon ghee, and fluff gently with a fork.
5. Meanwhile, light a charcoal grill or set a gas grill to medium-high (about 200 degrees C / 400 degrees F). Oil the grates well. Pat the marinated fish dry and lay them on the grill.
6. Grill the fish 5 to 7 minutes per side without moving them, until the skin is crisp and lightly charred and the flesh at the thickest part flakes cleanly from the bone. Transfer to a platter and let rest 3 minutes.
7. While the fish rests, toss the sliced red onion, tomatoes, chili, cilantro, lemon juice, olive oil, and salt together in a small bowl.
8. Mound the saffron rice on a wide serving platter. Carefully lift each whole grilled fish onto the rice, slightly overlapping in a row.
9. Spoon the onion-tomato relish over and around the fish and serve immediately with extra lemon wedges.

Cook’s Notes

• Buy the freshest fish you can find that day – this dish lives or dies on fish quality. Hamour, shaari, or any firm-fleshed white fish all work if kingfish isn't available.
• Traditional cooking is over charcoal for subtle smoke; under the broiler 4 inches from the heat on a lined sheet pan is a great indoor alternative at 6 to 8 minutes per side.
• Soak the basmati for 20 minutes and resist the urge to peek while the rice steams – trapped steam is what cooks the top layers evenly.
• Bloom saffron in warm (not boiling) water to release more color and aroma without scorching the delicate threads.
• Letting the grilled fish rest a few minutes keeps the flesh moist and lets carryover heat finish the thickest portions without drying them out.

You might also like

Asian

Omani Spiced Fish and Rice

Desserts

Omani Saffron-Scented Honey Fritters

Asian

Omani-Style Charcoal-Grilled Lamb Skewers

Asian

Omani Saffron Wheat and Chicken Porridge