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Mashuai
Also known as مشوي · mashwai · omani grilled kingfish · mashuai kingfish
A whole kingfish grilled until the skin blisters, served over rice stained yellow with lemon and turmeric. Clean, citrus-forward flavours.
Typical serving
620 kcal
usually 480–790 kcal
 Protein | 42 g |
|---|---|
 Carbs | 64 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a grill or griddle pan you can get properly hot
Ingredients
Serves 2 · dimmer marks are storecupboard
- 450gfirm white fish — kingfish steaks, or two thick fillets, skin on
- 180gbasmati rice
- 1½ tbspolive oil
- 1 tspturmeric
- 2lemons
- 3garlic cloves
- 1 small bunchcoriander
- to tastesalt and black pepper
Method
5 steps
chop · 7mThree diagonal slashes through the skin of each piece, then crush the garlic with salt, lemon juice, oil and half the turmeric into a wet rub.
rest · 20m walk awayRubbed and left at room temperature for twenty minutes, then patted dry on the skin side. Wet skin sticks and tears off on the grill.
boil · 14m walk awayRice rinsed until the water runs clear, then on with the rest of the turmeric, a strip of lemon peel, twice its volume of water and the lid down.
grill · 12mHot dry grill, skin down, and not moved until it lifts freely. Turn once and cook until the flesh is opaque all the way in and flakes from the bone.
finish · 3mFork the rice through, fish over it, the second lemon in wedges and coriander torn on top.
Worth knowing
Kingfish is the prize catch of the Omani coast, and mashuai is the dish weddings serve to show the sea off.
Kingfish is an oily fish, carrying the long-chain omega-3 fats that only marine sources supply in quantity.
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