INGREDIENTS

Samak Eish with

  • 2 cups vegetable oil for frying
  • 1500 g Hammour
  • 1 medium onion or 125 g, cut into cubes
  • 2 cloves crushed garlic
  • 1 small green chili pepper
  • 2 dried limes
  • 1 tablespoon chopped coriander leaves
  • 0.5 teaspoon ground cardamom
  • 0.58 g ground black pepper
  • 2 cubes MAGGI Chicken Stock
  • 1 medium tomato or 150 g, peeled and diced
  • 4 tablespoons tomato paste
  • 4.5 cups or 1125 ml water
  • 2.5 cups or 500 g basmati rice
NUTRITIONAL INFORMATION

Samak Eish with

  • Energy 752 (Kcal)
  • Protein 66 (g)
  • Carbohydrate 86 (g)
  • Total Fat 13 (g)
HOW TO PREPARE

Samak Eish with

1
In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and pepper) Remove and place in kitchen towel to absorb excess oil.
2
In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI Chicken Stock cubes and then stir for 1 minute.
3
Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
4
Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
5
Add the rice and bring to boil with constant stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 minutes or until rice is cooked.
6
Serve rice in a serving plate and topped with the cooked fish pieces.
REVIEWS

Samak Eish with

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