Samak Mashwi Emirati (Dubai Creek Spiced Loomi, Tamarind & Cilantro Stuffed Grilled Fish) – Authentic United Arab Emirates Recipe
Old Dubai Creek classic packing flaky fish with a fragrant paste of cilantro, garlic, tamarind, and black lime.
- Country of Origin
- 🇦🇪 United Arab Emirates (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Sea bream or snapper fillets, Fragrant herb-and-onion stuffing crust, Saffron basmati rice and dates/lime, Emirati bzar spice, Ground dried black lime (loomi)
Ingredients for Samak Mashwi Emirati (Dubai Creek Spiced Loomi, Tamarind & Cilantro Stuffed Grilled Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) sea bream or snapper fillets, prepped into bite-sized pieces
- 1.5 cups fragrant herb-and-onion stuffing crust, washed and trimmed
- 1 cup saffron basmati rice and dates/lime
- 1 medium onion and 3 cloves garlic, finely minced with Emirati bzar spice
- 1.5 tbsp traditional United Arab Emirates seasoning (ground dried black lime (loomi), tamarind, bunches of cilantro and garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together Emirati bzar spice, ground dried black lime (loomi), tamarind, bunches of cilantro and garlic, cooking oil, and sea salt in a bowl to form a fragrant United Arab Emirates marinade.
- Coat sea bream or snapper fillets and fragrant herb-and-onion stuffing crust thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear sea bream or snapper fillets and fragrant herb-and-onion stuffing crust for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with saffron basmati rice and dates/lime, and serve immediately.