Samak Mofa Adani (Red Sea Clay-Oven Style Spiced Fish with Sahawiq & Lemon) – Authentic Yemen Recipe
High-heat roasted Red Sea fish crusted in fragrant cumin and hawaij, served with fiery green herb sahawiq.
- Country of Origin
- 🇾🇪 Yemen (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Butterflied sea bream or snapper fillets, Roasted potatoes and tomatoes, Warm flatbread and green sahawiq herb salsa, Yemeni hawaij, Cumin
Ingredients for Samak Mofa Adani (Red Sea Clay-Oven Style Spiced Fish with Sahawiq & Lemon) (4 Servings)
- 1.25 lbs (or 2.5 cups) butterflied sea bream or snapper fillets, prepped into bite-sized pieces
- 1.5 cups roasted potatoes and tomatoes, washed and trimmed
- 1 cup warm flatbread and green sahawiq herb salsa
- 1 medium onion and 3 cloves garlic, finely minced with Yemeni hawaij
- 1.5 tbsp traditional Yemen seasoning (cumin, coriander, garlic, fresh lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Yemeni hawaij, and cumin, coriander, garlic, fresh lemon juice for 3 minutes until fragrant.
- Combine butterflied sea bream or snapper fillets and roasted potatoes and tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with warm flatbread and green sahawiq herb salsa and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.