The name ‘Hamour’ is used to describe a number of fish, including the brown-spotted reef cod. Yet, it is also the name given to a variety of closely related fish species in the Persian Gulf; and the grilled Hamour is quite popular. If you have been in a mood for seafood, then you are in luck. This week You! collaborates with Chef Nadeem Qureshi of Movenpick Hotel, who shares his delicious recipe for Samak Hamour Meshwi. Bon appétit!
Hamour fish 1
Garlic 2-3 cloves
Salt for seasoning
White pepper for seasoning
Cumin powder 1 tbsp
Mustard paste 1 tbsp
Oregano 1 tbsp
Dry mint as required
Herb butter 2-3 tbsp
Lettuce leaves for garnish
Grilled onion for garnish
Grilled tomato for garnish
Grilled German chili for garnish
- Clean the fish by rubbing it with salt and half a lemon; this will reduce the ‘fishy’ smell. Rinse with water, and pat dry with a clean towel.
- For the marinade: Combine all the ingredients together (garlic, salt, white pepper, 2 tbsp lemon juice, cumin powder, oregano and dry mint) and pour into a food processor, pulsing just a few times to get it to an even consistency.
- Before the marinating, make a few cuts in the belly of the fish.
- Marinate the fish with mustard paste, blended spices and with some herb butter on top; and set it aside or in fridge.
- Place the fish on a hot grill and cook each side on medium high heat for 15 to 20 minutes, depending on the size of the fish. Use a grilling basket to easily flip the fish and prevent them from sticking to the grill.
- Serve hot with some naan or pita bread.