Baked Hamour on a bed of Basmatti and Vermicelli

Baked Hamour with Fragrant Basmatti Rice and Vermicelli served with Spicy Red Sauce and Salad

At our home, we have been cooking fish or seafood every Friday for quite some time now.  My husband will go to Salat Al Jumu'ah and I will prepare ga'ada (lunch). This past Friday was special because it was our first lunch in our new home. :-) This is why I chose one of our favorite meals.

Hamour is a Kuwaiti-favorite and of course we have to have it at least twice a month if not more. It is an excellent tasting fish with nice flavour ( not too fishy) that is low in sodium and fat and perfect for those on diets. It is high in protein and of course a good source of Omega 3 Fatty Acid. It is a Grouper fish and very popular here in the Gulf. Even McDonald's carry Hamour sandwitches on their menu. (Not to say at all that I am telling you to go there try Hamour).tsk tsk.

Serve with basmatti rice, maragh harr (spicy red sauce) and salata (simple salad). The combination of flavors is sure to be a hit.

Try this recipe this Friday, I am sure you will love it.

Sahtain.


Serves 2-3

Ingredients:

For the Fish:

• 1 Hamour fish fillet  
• 2 garlic cloves (crushed and finely chopped )
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 1/2 tablespoons fish spice ( recipe below)
• 2 tablespoons olive oil

1. Preheat oven to 400 F.
2. Place garlic, lemon zest, lemon juice, and fish spice in bowl and mix until combined.
3. Coat both sides of fish with mixture.
4. Fry on medium-high in olive oil until browned on both sides. (Approxiatmately 4 minutes on each side)
5. Place in casserole dish, cover with foil and bake for 20 minutes to cook thoroughly.

Fish Spice:
     Combine all the following ingredients and process in spice grinder.
     1 tbsp cumin seeds, 1 tbs coriander seeds, 1 tsp mustard seeds, i loomi (black lemon), 1 dried chili pepper, 1 tsp. tumeric, 1 tsp white pepper, 1 tbs rosemary.
 

 For the Rice:

• 2 cups basmatti rice rinsed and soaked for 20 minutes
• 3 cups vegetable stock
• 1 bay leaf
• 1/2 cup of she'reya (vermicelli cut in small 1 inch pieces)
• 1 tablespoon sunflower oil for frying

1. Bring vegetable stock to a boil. Meanwhile pan fry the she'reya in the sunflower oil until golden brown. 
2. Add the she'reya and rice to the boiling vegetable stock along with the bay leaf.
3. Boil for 5 minutes then turn heat on low. Cook rice for another 15 minutes or until tender.

For the maragh harr (spicy red sauce):

• 1 medium onion
• 1 red chili pepper
• 1/2 red bell pepper
• 5 medium very ripe tomatoes
• 3 garlic cloves 
• 3/4 cup of water
• sea salt and pepper to taste

1. Place all ingredients in blender or food processor. 
2. Blend until smooth and place in saucepan.
3. Bring to boil the reduce to medium-low until it is thick and pulpy without any water remaining.

For the salata (salad):

• 1 english cucumber peeled 
• 1 large tomato
• pinch of fresh parsley
• pich of fresh mint
• juice of half lemon
• pich of sumac
• extra virgin olive oil
• salt and pepper to taste

1. Finely chop tomato and cucumber to fine small cubes. 
2. Combine cucumbers and tomatoes with remaining ingredients.

Place rice on a large serving dish  and top with the baked fish. Accompany the main dish with the maragh harr and salata. Add some more flavor and throw some lemon wedges, green onion, and arugula lettuce to top it all off.


Now go and enjoy!