Mashuai (Spiced Grilled Kingfish with Rice)
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The Tale of Mashuai (Spiced Grilled Kingfish with Rice)
Whole grilled kingfish (kanaad) with rice reflects Oman's long coastal fishing tradition along the Arabian Sea, where kingfish has been a dietary staple for generations. This classic preparation belongs to everyday coastal Omani cooking rather than to any single documented origin story.
Ingredients
Scale:· 4 servings
- 1 whole kingfish or similar firm fish (about 1.5 kg), cleaned
- 4 cloves garlic, crushed
- 2 tablespoons Omani lime powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 1/4 cup lemon juice
- 3 tablespoons vegetable oil
- 3 cups basmati rice, cooked with a pinch of saffron
- Salt to taste
Instructions
- 1Score the fish diagonally on both sides with a sharp knife to allow the marinade to penetrate.
- 2Mix the garlic, lime powder, cumin, paprika, turmeric, lemon juice, oil, and salt into a paste.
- 3Rub the spice paste all over the fish, including inside the cavity and into the score marks.
- 4Let the fish marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5Preheat a grill or oven to high heat (220C/425F).
- 6Grill the fish for 15-20 minutes per side (or roast in the oven), basting occasionally with any remaining marinade, until the flesh flakes easily and the skin is charred in spots.
- 7Meanwhile, prepare the saffron rice according to package directions.
- 8Serve the whole grilled fish over the saffron rice, with lemon wedges on the side.
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