Samak Yemeni
Dive into the rich and aromatic flavors of Yemeni cuisine with Samak Yemeni, a bold and flavorful fish dish that's as vibrant as it is delicious. This traditional recipe features a whole fish, such as snapper or sea bass, marinated in a zesty blend of lemon, garlic, and spices, then simmered in a spiced tomato-based sauce infused with cumin, coriander, turmeric, and dried fenugreek leaves. The addition of chili peppers provides a subtle heat, while fresh cilantro adds a bright, herbaceous finish. Perfectly balanced and bursting with Middle Eastern flavors, this one-pot dish is not only simple to prepare but also a stunning option to serve alongside steamed rice or fresh flatbreads. Whether you're exploring Yemeni recipes for the first time or seeking an impressive centerpiece for a special meal, Samak Yemeni is your go-to dish for a culinary adventure that delivers both tradition and taste.
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Recipe Information
Ingredients
- 1 kg whole fish (such as snapper or sea bass), cleaned
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 2 green chilies, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp paprika
- 0.5 tsp dried fenugreek leaves
- 1 lemon, juiced
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup water
Instructions
Score the fish on both sides with 2-3 diagonal cuts to allow the marinade to penetrate.
In a small bowl, mix 1 tablespoon of olive oil, half of the minced garlic, lemon juice, salt, and black pepper. Rub this mixture over the fish, ensuring it gets into the cuts. Let it marinate for 15 minutes while preparing the sauce.
Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes.
Stir in the remaining garlic, green chilies, and diced tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften.
Add the cumin, coriander, turmeric, paprika, and fenugreek leaves. Stir well to combine and let the spices cook for 1 minute to release their aroma.
Pour in 1 cup of water and add a pinch of salt. Stir and bring the mixture to a simmer.
Carefully place the fish into the skillet, spooning some of the sauce over the top. Cover and cook over low heat for 20 minutes, or until the fish is cooked through and flakes easily with a fork.
Sprinkle the chopped cilantro over the dish just before serving.
Serve the Samak Yemeni hot with steamed rice, flatbread, or a side of your choice.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.5 g | ||
| Protein | 227.8 g | 456% | |
| Vitamin D | 50.0 mcg | 250% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
