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Mashuai
Mashuai (مشوي): Muscat roast kingfish with lemon rice and a tangy tomato sauce
In Muscat, mashuai is the fish dish families share at weekend lunch and festival meals: kingfish, the Gulf's beloved kanad, roasted on a spit or in the oven until crisp, then served over lemony rice with a sharp tomato and lime sauce. Fishermen in Muttrah once cooked the whole fish over driftwood fires on the beach. The flesh is firm and meaty, the spice rub smoky and sour. A whole fish looks wonderful, but thick kingfish steaks are easier at home. The common mistake is roasting kingfish too long; it is lean and turns dry once it is past just-flaking. Chef's tip: baste once with the marinade juices halfway, which keeps the surface glossy and stops it drying.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 4 kingfish steaksabout 220 g each, 3 cm thick; or a 1.5 kg whole fish
- 4 garlic clovescrushed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp ground dried black lime
- 3 tbsp vegetable oil
- 1 tsp salt
For the lemon rice
- 12 ½ oz basmati ricesoaked 30 minutes
- 2 ¼ cups water
- 2 lemonszested and juiced
- 1 tsp salt
For the sauce
- 3 tomatoesgrated
- 1 garlic clovecrushed
- 1 limejuiced
- 1 green chillifinely chopped
- ½ tsp salt
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Method
0/7 doneStep 1: Mix 4 garlic cloves, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp red chilli powder, 1 tsp ground dried black lime, 3 tbsp vegetable oil and 1 tsp salt and rub over 4 kingfish steaks. Chill in the fridge for 30 minutes.
30 minStep 2: Bring 2 ¼ cups water to the boil with 1 tsp salt and the zest of 2 lemons. Add the drained 12 ½ oz basmati rice, cover and cook on the lowest heat until tender.
15 minStep 3: Stir in the juice of 2 lemons, cover and leave off the heat.
Step 4: Heat the oven to 425°F. Lay the fish on an oiled rack over a tray and roast for 8 minutes, then baste with the juices in the tray.
8 minStep 5: Roast until the flesh is opaque in the centre and just flakes. Steaks take 15–18 minutes in all; a whole fish about 30 minutes.
8 minStep 6: Simmer 3 tomatoes, 1 garlic clove, 1 green chilli and ½ tsp salt for 5 minutes until slightly thick, then stir in 1 lime.
5 minStep 7: Serve the fish on the lemon rice with the sauce on the side.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 48 g
- Carbs
- 72 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mashuai take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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