Emirati-style Grilled Fish with Fragrant Spices

Ingredients

While the original Lao dish, Mok pa, is traditionally steamed, this Emirati adaptation focuses on grilling the fish to add a smoky flavor and charred texture. The spices used in the marinade are also adjusted to incorporate Emirati flavors, such as cumin, coriander, turmeric, and cinnamon. Additionally, the dish is served with fragrant rice or Emirati bread, which complements the flavors and adds a touch of authenticity to the meal. We alse have the original recipe for Mok pa, so you can check it out.

• 2 whole fish (such as snapper or grouper), cleaned and scaled 2 whole fish (such as snapper or grouper), cleaned and scaled
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 2 teaspoons (10g) ground cumin 2 teaspoons (10g) ground cumin
• 2 teaspoons (10g) ground coriander 2 teaspoons (10g) ground coriander
• 1 teaspoon (5g) ground turmeric 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh herbs (such as parsley or coriander), for garnish Fresh herbs (such as parsley or coriander), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, lemon juice, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper to create a marinade.
3. 3.
   Pat the fish dry with paper towels and make a few shallow cuts on each side.
4. 4.
   Rub the marinade all over the fish, ensuring it is evenly coated.
5. 5.
   Place the fish on the preheated grill and cook for about 5-7 minutes per side, or until the fish is cooked through and has a charred exterior.
6. 6.
   Remove the fish from the grill and let it rest for a few minutes.
7. 7.
   Garnish with fresh herbs and serve hot with fragrant rice or Emirati bread.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. The cuts made on the fish help the marinade penetrate and infuse the flavors. Adjust the grilling time based on the thickness of the fish to ensure it is cooked evenly.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Experiment with different Emirati spice blends to customize the flavors according to your preference.
• Serve the grilled fish with a side of traditional Emirati pickles for an added burst of tanginess.
• If you prefer a milder taste, reduce the amount of spices in the marinade.
• To prevent the fish from sticking to the grill, make sure it is well-oiled before placing it on the grates.

Serving advice

Serve the Emirati-style Grilled Fish hot, accompanied by fragrant rice or Emirati bread. Garnish with fresh herbs for an added touch of freshness and visual appeal.

Presentation advice

Present the grilled fish on a large platter, garnished with vibrant fresh herbs. Surround it with fragrant rice or Emirati bread, and add a pop of color with a side of Emirati pickles. This visually appealing presentation will enhance the dining experience and showcase the beauty of Emirati cuisine.