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”
- 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
- dried lemon powder (loomi)
- 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
- Clean fish with cold water and vinegar and pat dry,
- Brush with mustard.
- Season with spices then coat with a mixture of flour & breadcrumbs.
- 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.
- In the same pot, sauté onions, garlic, green hot chili and ginger with some salt & spices for 2 minutes.
- Add the tomato and cover pot. Lower heat to medium and keep for 10 minutes.
- 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.
- Flip on a serving plate, garnish with lemons cucumber and tomatoes.
- Serve with tarator (tahini sauce with parsley) or tomato chilly sauce
Tomato Chili Sauce
- In a food processor add tomato, onion, hot green chili, clove garlic, salt, lemon juice, dry mint, and process.
- Put in serving bowl and top with olive oil
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