Loading ...Stuffed Fish – al-Bouri Mahshi
By: Habeeb Salloum/Arab America Contributing Writer
A unique type of stuffed fish, Palestinian-style, where a combination of spices and herbs bring out the flavours and aroma of 1960s Haifa, the city in which I was first introduced to this dish. Delicate and flaky from the inside and crispy on the outside with a roasted medley of onions, garlic and cilantro only enhances the taste of what I remember of the Palestinian kitchen.
Serves 2 to 4
2-pounds whole mullet or any other white flaky delicate fish, cleaned and washed
1/2 teaspoon ground cardamom
1/2 ground cloves
1 teaspoon ground coriander seeds
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon sumac
1 tablespoon zest of fresh lemon
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 cup finely chopped coriander leaves (cilantro)
freshly squeezed juice of 2 lemons
3 tablespoons olive oil
Preheat oven to 425°F.
Place the fish on a slightly oiled baking tray. Score the fish to the bone at equal intervals on both sides.
To make the rub, in a bowl, mix thoroughly together the cardamom, cloves, ground coriander, cumin, black pepper, salt, sumac, and zest. Rub the mixture into the skin of the fish making sure to fill the score marks until the fish is well-covered with the rub on both sides.
To make the stuffing, in a bowl, mix together the onion, garlic, and coriander leaves (cilantro), then stuff into the inside of the fish. Drizzle with 2 tablespoons of the olive oil.
Bake uncovered for 25 minutes then place under broiler for about 2 minutes or until top of fish is crisp.
Remove from oven and drizzle the freshly squeezed lemon juice over the fish and drizzle the remaining olive oil evenly over top.
Serve immediately.
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