Ramadan Delights: Pan-fried Sultan Ibrahim with seafood machboos

The main course highlight is a delicate and aromatic pan-fried Sultan Ibrahim with seafood machboos served on Arabic rice – simply wonderful.

Serves 4

Preparation and cooking time: 30-40 minutes

INGREDIENTS:

Sultan Ibrahim 600g

Turmeric powder 20g

Coriander powder 20g

Cumin powder 20g

Sumac 20g

Salt and pepper, to taste

Seafood Machboos:

Basmati rice 400g

Fish stock 500ml

Ghee 30g

Prawn U10 150g

Fish trimmings 150g

Turmeric powder 20g

Coriander powder 20g

Cumin powder 20g

Cinnamon, whole 10g

Red onion, chopped 50g

Saffron 5g

Mint leaves, chiffonade 25g

Lemon 1/2pc

Salt and pepper to taste

Squid dressing:

Squid, julienne 80g

Lemon 1/2pc

Olive oil 50ml

Chopped parsley 20g

Tomato concassé 30g

Salt and pepper, to taste

METHOD:

1. Rub the Sultan Ibrahim fillets with turmeric powder, coriander powder, cumin powder, sumac, salt and pepper.

2. Sear both sides of the fish in a hot pan before putting it into the oven at 190°C for 5 to 6 minutes.

3. On a pot, sauté prawn and fish trimmings with ghee, chopped red onion, turmeric powder, coriander powder, cumin powder, cinnamon (whole) and saffron. Be careful not to over stir and damage the fish trimmings.

4. Add basmati rice, fish stock, lemon juice, salt and pepper to the pot.

5. Cover the pot with aluminium foil and put it into the oven at 190°C for 15 to 20 minutes.

6. Remove from the oven and check seasoning, before adding mint leaves and ghee a minute before serving.

7. Sauté the julienne squid with olive oil, lemon, tomato concassé, salt, pepper and chopped parsley.

8. To serve, place equal amounts of rice in the middle of four plates. Place a piece of fish on top of each pile of rice and pour some of the dressing over each.

Courtesy: The Ivy Dubai

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