Fish, known as "سمك" in Arabic, is used in a variety of traditional dishes, particularly when combined with cooked rice. Fish kabsa/shawaya is a popular Arabic rice dish that can be found in several local eateries in my neighborhood. Fish kabsa can be prepared using any white fish fillet.
In the making of Fish Kabsa, the following ingredients are used:
- 400 grams basmati rice
- Approximately 1⁄2 kilogram white fish fillet sliced into big pieces
- 1 tablespoon cumin 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 1 tablespoon fish seasoning
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon grounded cardamon
- Cooking oil- approximately, 150 ml
- 1 big sliced onion
- 3 minced garlic cloves
- 1 tbsp minced ginger, 2 red peppers, 2 green peppers, 2 big tomatoes, diced
Preparation:
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Soak the rice in water for 15 minutes after washing it.
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Combine the spices in a dish and whisk well enough to blend.
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Season the fish with the seasonings. Heat some oil in a big skillet, add the fish, and cook for a few minutes until golden in color, then flip it over and cook for another few minutes until golden in color. Remove the fish from the saucepan and set it aside.
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Pour in the remaining oil, followed by the onions, garlic, ginger, and pepper, and stir for a few minutes to get a nice color.
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Pour in 2 cups of water and the tomatoes. Allow the water to boil over high heat for 5 minutes before adding the rice and stirring gently.
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Arrange the fish pieces over the rice, cover the pot, and cook for about 30 minutes, or until the rice is soft. For toppings you can add parsley, onion and lemon.
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Place in a serving dish. Serve immediately.
