Recipe courtesy of  Iman, Tamara.Kerry

Iman of Tamara.Kerry is an Arab American chef whose food is influenced by her Lebanese & Turkish background, as well as living in America, Saudi Arabia & Kuwait. She provides her followers with very thorough step by step videos of all her recipes from beginning to end. Her work includes traditional but also modern and fusion Arabic cuisine!

Tamara.Kerry Your Lebanon Chef Feature Page

This is my version of the Kuwaiti dish “Mutabbag Simach”

Print Recipe

Fish and Rice Dish by Tamara.Kerry

Course

Main Dish

Cuisine

Middle Eastern

Servings

Ingredients

• 1 tilapia fillet cleaned
• 1 cup basmati rice soaked
• 1 large tomato peeled and blended
• 1 onion diced
• 1 cup cilantro or parsley, chopped
• 1 tablespoon fresh ginger minced
• 1 teaspoon garlic minced
• 1 green hot chili diced
• black pepper
• coriander
• cumin
• tumeric
• dried lemon powder (loomi)
• salt
• saffron soaked in 1/4 cup of hot water
• regular mustard for coating fish
• flour and breadcrumbs for coating fish
• 3 tablespoon vegetable oil for frying fish

Tomato Chili Sauce

• 1 tomato
• 1 onion
• 1 hot green chili
• 1 clove garlic
• salt
• lemon juice
• dry mint

Course Main Dish Cuisine Middle Eastern Servings Ingredients 1 tilapia fillet cleaned 1 cup basmati rice soaked 1 large tomato peeled and blended 1 onion diced 1 cup cilantro or parsley, chopped 1 tablespoon fresh ginger minced 1 teaspoon garlic minced 1 green hot chili diced black pepper coriander cumin tumeric dried lemon powder (loomi) salt saffron soaked in 1/4 cup of hot water regular mustard for coating fish flour and breadcrumbs for coating fish 3 tablespoon vegetable oil for frying fish Tomato Chili Sauce 1 tomato 1 onion 1 hot green chili 1 clove garlic salt lemon juice dry mint

Instructions

1. Clean fish with cold water and vinegar and pat dry,
2. Brush with mustard.
3. Season with spices then coat with a mixture of flour & breadcrumbs.
4. In a pot with 3 tbsp veg oil, fry the fish on high heat for few seconds on each side. We want it to stay firm. Take out and keep aside.
5. In the same pot, sauté onions, garlic, green hot chili and ginger with some salt & spices for 2 minutes.
6. Add the tomato and cover pot. Lower heat to medium and keep for 10 minutes.
7. Open pot, add fish, add rice, salt, add enough water (1 1/2 cups liquid for each cup of Basmati rice) and the soaked saffron. Keep uncovered until it starts boiling, lower heat to low, cover pot and leave for 20 minutes. Turn off heat and let stand for 10 minutes.

   
8. Flip on a serving plate, garnish with lemons cucumber and tomatoes.
9. Serve with tarator (tahini sauce with parsley) or tomato chilly sauce

   

Tomato Chili Sauce

1. In a food processor add tomato, onion, hot green chili, clove garlic, salt, lemon juice, dry mint, and process.
2. Put in serving bowl and top with olive oil

   

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