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Grilled Fish [Samak Mishwi]:
Submitted by: Tante Saada | Date Added: 18 Jul 2010
Listed in: Lebanese Fish

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 large-sized fish (about 2 kg 64 oz), cleaned
• lemon wedges
• ¼ tspn ground cumin
• 1 finely chopped leek stalk
• ¼ cup finely chopped fresh parsley or finely chopped celery stalk
• ½ cup vegetable oil or olive oil
• ¼ tspn ground white pepper
• 2 tbls salt (as desired)

• Rub fish with salt and spices.
• Put aside.
• Mix leek, parsley and lemon wedges.
• Stuff fish with leek mixture.
• Pour half quantity of oil on an aluminum foil.
• Put fish on it.
• Pour over remaining oil.
• Wrap completely with foil.
• Pour some water in an oven tray.
• Put the fish wrapped with foil on the tray.
• Place the tray inside a moderate heat oven (200°C) for 1 hour or until tender.
• Remove leek mixture.
• Serve with Taratour or piquant sesame paste sauce.

Piquant Sesame Paste Sauce:
• Mix 1 cup sesame paste with 1 cup of water and 1 cup of lemon juice.
• Fry 1 medium finely chopped onion in oil on medium heat.
• Stir in 5 crushed cloves garlic and 1 tspn dried coriander for 1 minute.
• Stir in for another 7 minutes, ground walnuts and sesame paste mixture.
• When it boils, add 1/2 tspn ground red pepper.
• Cook on low heat until the mixture thickens slightly and you see sesame paste oil appears on top of mixture.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)