Fried Fish With Rice (Kuwaiti & Emirati Style)

The scent of fried fish and fragrant rice instantly transports me back to my childhood summers spent in Dubai. My Teta (grandmother) would always prepare this dish on Fridays, the aroma permeating the entire house, beckoning us to gather around the table. The crispy fish, the perfectly spiced rice, and the lively chatter – it was more than just a meal; it was a celebration of family and tradition. Each bite was a reminder of home, of love, and of the timeless connection to our heritage.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 55 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Pescatarian

Ingredients

• 2 whole medium zubaidi fish (Silver Pomfret, degutted)
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 1 ¾ teaspoons bahrat (Middle Eastern mixed spice), divided
• ¼ teaspoon turmeric
• 4 tablespoons fresh lemon juice
• 2 large garlic cloves, minced
• ¾ cup white basmati rice
• Water, as needed
• 1 cinnamon stick
• 2 fresh cardamom pods, bruised
• 1 clove
• 2 dried limes, pierced a couple times with a skewer (loomi)
• 3 tablespoons light olive oil (or bland oil)
• 3 small cooking onions
• Lemon and lime wedges, to serve
• Radish, optional to serve
• Kuwaiti tomato sauce (Dukkous Al-Tamat), to serve

Equipment Needed

• Large pan
• Frying pan
• Paper towels
• Skewer
• Aluminum foil
• Oven

Instructions

1. Begin by thoroughly washing the fish. Ensure they are well-cleaned, leaving the heads on, and all scales are removed. Confirm the fish are degutted.
2. Wash the basmati rice well, and then soak it in water for 15-30 minutes, depending on the quality of the rice. This step helps to remove excess starch and results in fluffier cooked rice.
3. In a large pan, bring a generous amount of water to a boil. Add the fish, cinnamon stick, cardamom pods, and clove to the boiling water.
4. Simmer the fish in the seasoned water until it is cooked through. This will take approximately 15-20 minutes, depending on the size of the fish. You can check for doneness by gently inserting a fork into the thickest part of the fish; it should flake easily.
5. Carefully remove the fish from the pan and set aside. Reserve the cooking water, as it will be used to cook the rice.
6. Using a sharp knife, cut some gashes across both sides of the fish. This will help the marinade penetrate the fish and enhance its flavor.
7. In a small bowl, mix together some of the bahrat and the minced garlic. Then, rub this mixture generously onto the fish, ensuring it gets into the gashes.
8. Pour fresh lemon juice over the top of the fish.
9. Refrigerate the marinated fish for up to 1 ½ hours. This allows the flavors to meld together and infuse the fish.
10. To cook the basmati rice, use the reserved cooking liquid from the fish. Measure out the required amount of liquid, adding more water if necessary to reach the correct rice-to-liquid ratio (usually 1:1.5 or 1:2, depending on the rice). Add sea salt and the loomis to the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
11. While the rice is cooking, heat the olive oil in a frying pan over medium heat. Fry the onions until they are soft and golden brown, stirring occasionally to prevent burning.
12. Once the onions are softened, add the turmeric, some sea salt, and ¼ teaspoon of bahrat to the pan. Continue to cook for another minute, stirring to combine.
13. Mix 2/3 of the fried onions into the cooked rice, gently fluffing the rice to distribute the onions evenly.
14. Sprinkle the remaining onion mixture over the top of the rice as a garnish.
15. After the fish has marinated, pat it dry with paper towels. This will help ensure that the fish gets nice and crispy when fried.
16. Preheat oven to 275°F (135°C). This low temperature is used to keep the fish warm without overcooking it.
17. Heat ½ inch of oil (vegetable or light olive) in a pan over medium-high heat until hot.
18. Carefully fry the fish one at a time until golden brown on both sides. This should take about 3-4 minutes per side.
19. Drain the fried fish on paper towels to remove any excess oil.
20. Place the fried fish on top of the rice in a serving dish.
21. Cover the dish with aluminum foil and set it in the preheated oven for 1 hour. This will keep the fish warm and allow the flavors to meld together.
22. Serve the fried fish with rice with lemon and lime wedges, radishes (if desired), and Kuwaiti tomato sauce for a wonderful authentic Kuwaiti and Emirati meal.

Expert Tips & Tricks

• To ensure the fish is cooked evenly, make sure the oil is at the right temperature before adding the fish. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
• Don’t overcrowd the pan when frying the fish. This will lower the oil temperature and result in soggy fish. Fry the fish in batches if necessary.
• For extra crispy skin, dust the fish with a little cornstarch before frying.
• If you don’t have loomi (dried lime), you can substitute with a squeeze of fresh lime juice in the rice.
• To make the rice even more flavorful, you can add a few saffron threads to the cooking liquid.

Serving & Storage Suggestions

Serve the fried fish and rice hot, garnished with lemon and lime wedges, radishes, and Kuwaiti tomato sauce. The bright acidity of the lemon and lime cuts through the richness of the fish, while the radishes add a refreshing crunch. The Kuwaiti tomato sauce provides a spicy and tangy counterpoint.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave the fish and rice separately, or warm them in a low oven. Be careful not to overcook the fish when reheating, as it can become dry. Reheating in the oven is preferable for retaining crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	490.5 kcal	N/A
Calories from Fat	202 g	41%
Total Fat	22.5 g	34%
Saturated Fat	3.3 g	16%
Cholesterol	0 mg	0%
Sodium	10.5 mg	0%
Total Carbohydrate	66.8 g	22%
Dietary Fiber	4.4 g	17%
Sugars	5.8 g	23%
Protein	7 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Fish: If you can’t find zubaidi fish, you can substitute with other white fish such as sea bream, tilapia, or cod.
• Rice: While basmati rice is traditional, you can use other types of rice such as jasmine rice or long-grain rice.
• Spices: Adjust the amount of bahrat to your liking. You can also add other spices such as cumin, coriander, or paprika.
• Vegetarian: Substitute the fish with large portobello mushrooms marinated in the baharat and lemon juice for a vegetarian option. Fry as directed.

FAQs (Frequently Asked Questions)

Q: Can I prepare the fish and rice ahead of time?
A: Yes, you can marinate the fish ahead of time and store it in the refrigerator for up to 24 hours. You can also cook the rice ahead of time and reheat it before serving.

Q: What is loomi, and where can I find it?
A: Loomi are dried limes that add a unique tangy flavor to the rice. They can be found in Middle Eastern grocery stores or online.

Q: Can I bake the fish instead of frying it?
A: Yes, you can bake the fish at 375°F (190°C) for about 20-25 minutes, or until cooked through. However, frying the fish will result in a crispier texture.

Q: What is bahrat, and can I make my own?
A: Bahrat is a Middle Eastern spice blend that typically includes black pepper, coriander, cumin, cloves, nutmeg, cinnamon, and cardamom. You can find pre-made bahrat at most grocery stores or online. You can also make your own by combining equal parts of each spice.

Q: Can I add vegetables to the rice?
A: Yes, you can add vegetables such as peas, carrots, or bell peppers to the rice for added flavor and nutrition.

Final Thoughts

I truly hope you enjoy this recipe for Fried Fish with Rice as much as my family and I do. This dish is more than just a meal; it’s a connection to the past, a celebration of flavors, and a reminder of the importance of sharing good food with loved ones. Don’t be afraid to experiment with the spices and ingredients to make it your own. I encourage you to try this recipe and share your feedback with me. Maybe pair it with a cool glass of laban (a yogurt drink) to complete the experience!