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Fish, Maghreb and Middle East

Mutabbaq samak, Gulf spiced fish with fragrant rice

Mutabbaq samak is a Gulf dish of pan seared white fish fillets coated in warm spices, served over basmati rice cooked in a broth of golden onions and tomatoes. For 4 people, it takes 1 hour, has a medium difficulty, and costs about €4.20 per person. The key is cooking the rice right in the fragrant broth so it soaks up all the spice flavor.

Tonight we're heading to the Gulf with pan seared fish in warm spices, served over rice cooked in a broth of onions and fish.

Mutabbaq samak, Gulf spiced fish with fragrant rice
Total time
1 h
Difficulty
Medium
Cost per person
€4.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Mutabbaq samak plays on two textures, tender lightly spiced fish on top and soft rice colored by golden onions and tomato underneath. Turmeric gives it that warm golden color, cumin and cardamom add a gentle warmth, and dried or fresh lemon brightens everything at the end. It's a fragrant dish without being spicy hot, easy for the whole family to enjoy.

This is the kind of recipe to make on a Sunday evening, or whenever you want a change from your usual fish dinners. It takes a bit of organizing between marinating, cooking the rice, and searing the fish, but nothing technical. It's a good one to impress guests without spending your whole evening in the kitchen.

The ingredients

4 people

Fish counter

  • white fish fillets (cod, hake) 600 g

Pantry

  • basmati riceoften in the pantry 300 g
  • turmericoften in the pantry 1 tsp
  • cuminoften in the pantry 1 tsp
  • ground corianderoften in the pantry 1 tsp
  • cardamomoften in the pantry 1 tsp
  • olive oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch

Fruits and vegetables

  • onions 3
  • tomatoes 2
  • garlic 3 cloves
  • dried lemon or lemon 1
  • fresh cilantro 1 bunch

Allergens Fish

The step by step recipe

  1. Mix the spices with a little oil and the salt, and rub the fish fillets with the mixture. 10 min

    Let it marinate, the spices soak in better.

  2. Brown the sliced onions in the oil, add the garlic, diced tomatoes, and the remaining spices. 12 min

    The onions should be well browned, they give the rice its color.

  3. Add the rice, pour in twice its volume of hot salted water, cover, and cook over low heat. 18 min

    Don't stir, cover and let the steam do the work.

  4. Meanwhile, cook the fish in an oiled pan, a few minutes on each side. 8 min

    Flip the fish only once, it falls apart otherwise.

  5. Spread the rice on a platter, place the fillets on top, drizzle with lemon, and sprinkle with chopped cilantro.

    If you have dried lemon, crush it into the rice for an authentic aroma.

Our tips to get it right

  • Pick thick fish fillets, they hold together better in the pan and are less likely to fall apart when you flip them.
  • Taste the broth before adding the rice, that's your chance to adjust salt and spice for the whole dish.
  • Let the rice rest a few minutes off heat, covered, before serving, the grains separate more easily that way.

The variations

  • Swap the cod for salmon or sea bream, the cooking time stays roughly the same.
  • For a vegetarian version, replace the fish with chickpeas sautéed in the same spices.
  • For a quicker version, use precooked rice and cut the broth cooking time in half.

What to serve it with

  • A cucumber and fresh mint salad
  • Plain yogurt with a squeeze of lemon
  • Mint tea to finish the meal

Storage

Mutabbaq samak keeps for 2 days in the fridge in a sealed container, fish and rice together. It doesn't freeze well since the fish loses its texture. Reheat gently in a pan or in the microwave at medium power, adding a splash of water to loosen the rice.

Questions about this dish

Can you make mutabbaq samak ahead of time?

You can make the onion and tomato broth ahead and reheat it before adding the rice. The fish, though, tastes best pan seared right before serving.

What fish works if I don't have cod?

Hake, sea bream, or salmon all work well, as long as the fillets are thick enough to hold up in the pan. Avoid thin fillets since they fall apart easily.

Where can I find dried lemon?

Dried lemon, also called loomi, is sold in Middle Eastern grocery stores or online. If you can't find it, a squeeze of fresh lemon juice at the end gives a similar result.

Should the rice be rinsed before cooking?

Yes, rinse the basmati rice in cold water until it runs clear, this removes excess starch. The rice then cooks up lighter with grains that stay nicely separated.

How long does it take to make a mutabbaq samak, pan seared fish with Gulf spices over fragrant rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mutabbaq samak, pan seared fish with Gulf spices over fragrant rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mutabbaq samak, pan seared fish with Gulf spices over fragrant rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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