Fish fi Har | Arabic Flame-Grilled Fish

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Fish fi Har or ‘Fish in hot’ flames. This is an absolute – Must-try recipe for Flame grilled fish at home. Arabian grilled fish is so yummy!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

A bbq type of grill pan is required to flame grill the fish. You can also mimic this pan as mentioned in notes.

Method:

1. Rinse and drain the fish steak/ fillet pieces.
2. Add to a bowl and add the ginger-garlic paste, Kabsa Spice, Chilli powder, turmeric powder, stock cube and salt.
3. Rub all the ingredients into the fish and set it aside to marinate for about 20 minutes.
4. Add sufficient oil into a frying pan for frying the marinated fish in batches.
5. Lay the fillets, gently into the pan. If using fillets, lay them gently into the pan,  skin side down.  Shake the pan immediately so that the skin does not stick. Fry till nice and crisp and dark brown on the skin side ( on medium heat).
6. Flip over and fry the next side. You don’t need to cook the second side as long. Light gold colour is right.
7. When you flip over, add a handful of diced capsicum to the pan. This adds wonderful aroma and flavour. Do not skip.
8. Remove the fish and capsicum from the pan and repeat with the next batch.
9. Now transfer the fried fish to the grill pan, to create some smoke and bursts of flame. The slits on the bottom chamber, allow flames to crawl through and when oil drips from the fish as it grills, you get short and safe bursts of fire. It also produces good smoke.
10. Smoke the fish like this for 1-2 minutes. No need to turn the fish over.
11. I like to bring this to the table while there are still flames captured in the pan. Do so, by placing on a hotplate or thick based serving casserole. Don’t forget the lime or lemon wedges. A squeeze of fresh lime on the hot smoking fish is delightful when serving! Enjoy while hot, with any rice dishes, pasta or salads!

Fish fi Har | Arabic Flame-Grilled Fish

Notes:

• Kabsa Spice mix is essential in this recipe.
• The fish I recommend for this recipe: Salmon and Grey-mullet. Both contain high omega-3 polyunsaturated fatty acids content.
• If using Grey mullet, remove the thick white fat that is often seen in the belly section when you cut the slices. Also scrape away the black inner layer, shown in the video.
• A bbq grilling pan is used for this recipe. This can be purchased at any bbq supplies store and is quite cheap.
• A bouillon cube or stock cube or broth cube is dehydrated broth or stock formed into a small rectangular cube. Typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. MSG-free and Vegetarian and vegan types are also made.
• Ginger- Garlic paste is freshly crushed/ ground paste made from equal amounts of fresh ginger and garlic. See how to make Ginger-Garlic paste to store in the fridge.
• To mimic the grill pan used in the video, I have had success using a thick disposable aluminium pan similar to the one below with thin slits cut into it. Then a wire mesh was placed on top and the fish was placed on it. However, the disposable pan must be the thicker type, as the thin ones like in the pic below..will melt away over a flame.  A better solution is to make holes in an old aluminium saucepan or cake pan. Then place the wire mesh over it and use just as seen in the video.
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Key Ingredients: Fish, Garlic, Ginger, SpiceBlend, Chicken stock cube, Green Capsicum (Bell Pepper, Oil, Salt and Lime wedges for serving).

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