Fish with lemon and oil. (Samak Bel Lamoon we Zeit)

Ingredients
1 large fish, Snapper or Bream, or Tilapia (cleaned by your fish monger)
1 spanish Onion sliced into rings
1 large potato peeled and sliced into rounds (medium thickness)

1 green bell pepper/capsicum sliced thinly
4 cloves or garlic finely minced
Salt, pepper and 1 teaspoon of cumin.
olive oil for cooking and drizzling.
1 lemon half sliced into semi circles. other half whole.

What to do.
combine garlic, salt and cumin together making a paste, with the past put into cavity of fish, then make incisions on skin of the fish and push some garlic mixture in there set aside in the fridge. Meanwhile, saute onions until they have sweated. No more than that. Set aside. In a pot, bring water to boil and par boil sliced potatoes for 6-7 minutes then drain. Take a medium sized pan and arrange potatoes at the bottom. Sprinkle with salt pepper and cumin. Put sauted onions on top, then capsicum and season with salt, pepper and cumin. Now place fish on top and arrange lemon wedge/slices on top. With the other half of lemon squeeze on top of the whole pan then drizzle lightly with olive oil. Place in Oven at 200 degrees and bake for 25-30 minutes or until fish is cooked. Serve with crusty bread or steamy white rice. Yum. So healthy and delicious.

Sandwichaat Gambary (Fried prawn Rolls) سندويشات جمبري مقلي

This translates to Fried Prawn sandwiches. There served in food stalls in Egypt and there very tasty. Its really easy to make and my husband loves to make this.

1 packet of frozen prawns thawed.
6 gloves of garlic mashed
1 teaspoon each of salt and cumin
sprinkling of chilli powder.
Flour
Oil for frying.

Wash and clean thawed prawns. Mix garlic with spices and marinade the prawns for 30 minutes. Take prawns and shake in a bowl of flour.  Shake off excess and drop them in hot oil. Fry until golden then remove and drain on paper towels. Serve in rolls with lettuce, tahini and mayonaise, along side fries and salad. Really really delicious.

Samak Maa2li سمك مقلي

quick and easy and sure to please your guests.

1 kg of snapper, tilapia (any fish of your choice, but ask the fish monger to clean it for you).
Marinade:
1 head of garlic finely minced
1 tablespoon each of salt, pepper and cumin.
1/2 cup of fresh squeezed lemon juice.

Flour for coating
Vegetable, canola, or corn oil for frying.

take fish and make incisions with a knife on the sides of the fish. Take marinade ingredients, mix together then rub all over the fish and in the cavity. Leave to marinade for one hour. When coming to fry the fish. Heat the oil and dip fish in flour shaking off the excess and fry in the oil on each side until deep golden. When you take it out drain on paper towels. Serve with lemon wedges, rice and salad.

Crab Cakes

Seafood is quick, fast, healthy and delicious. Crabs are beautiful and have a really delicate flavour which I love. I find crab cakes are a really unique and different way to serve crab and the best part is that you dont even need to buy a crab and pick the meat, just use canned. Its a hit with both kids and adults, so be sure to make this next time your serving your guests seafood.

Ingredients
2 cans of good quality canned crab (I bought mine from Asian store)
1 teaspoon of Mayonaise
1 egg
1/2 cup of bread crumbs
pinch of salt and pepper
some paprika.
more bread crumbs for coating the crab cakes
4 tablespoons of oil for frying.

What to do:
In a bowl combine crab, mayonaise, egg, bread crumbs and spices. Mix well with wooden spoon. Form into round patties and pat in breadcrumbs. Heat some oil in a fry pan and cook the crab cakes on medium heat for 7 minutes on each side. serve immediatley.
Note: Next time I will add some chopped dill and maybe some chopped scallions.

Samak Mashwa bel Radah

Samak mashwe bil radah (grilled sea bass with bran) please don't let the picture scare you off.
Serves 4-6
this is a really nice way of grilling fish.  The bran allows the fish to cook while keeping it nice and moist inside.  The finished product as you can see isn't the most attractive dish to look at, the charred bran and all!  But, it does get removed before serving.  What you're left with is a perfectly cooked whole fish that is very moist.
1 large fish about 3 to 4 pound cleaned and cut from the side
10 garlic cloves
1tsp cumin
1tsp salt & pepper
juice of 1 lemon juice
1 cup bran (radah)

second marinate

1 cup vinegar
4 or 5 crushed garlic
1/2 cup water
salt & pepper
1/2 tsp cumin
1 chili pepper finely sliced (optional)
on both sides of the fish cut 3 or 4 slashes into the flesh of the fish.
Mash together the garlic, cumin, salt, pepper and the lemon juice
place the garlic mix into the fish cavity and into the slits.  Refrigerate and leave to marinate for about 30 min.
Heat barbecue to 5oo
cover fish thoroughly with the bran. Place on the grill for about 6 min. The bran will charred
turn the fish very carefully and grill for another 6 to 7 min until fish is cooked, flesh should be opaque in color.
While grilling the fish, combine the vinegar, garlic, salt, pepper, cumin and chile allow to boil and reduce cooking for about10 min.  When fish is ready, pour the vinegar mixture over the fish. Remove the bran coating before serving.

I got the recipe from here

Samak Fel Forn (Oven Baked Fish)

Fish is very popular in many muslim countries because its healthy and tasting. Its mainly served with lemons and tahina with rice or bread. This is a great dish inspired by arab recipes. You will like it!

Ingredients

4 fish fillets (depending on amount you are making)

1 tablespoon of vegetable oil

1 teaspoon cumin

1 teaspoon paprika

dash of salt and pepper

5 garlic cloves minced

1 bunch chopped corriander (cilantro)

half cup of lemon juice (fresh)

1 green pepper sliced into rings

1 onion sliced

1/2 cup slivered almonds.

1. in a small mixing bowl add your oil, garlic, cumin, paprika, salt and pepper and mix together with a spoon. You should have something like a paste or to baste the fish with. Place the fish in a baking dish and rub the mix all over the fish. Once you have done that slice your green pepper on top and add your lemon juice and half the amount of corriander leaving the rest for garnish. Bake in a at 180 degrees until fish is white and the top is slightly crispy.

2. Once your fish is nice and baked set aside. In a seperate pan add your sliced onions and caramalize. Once they are halfway through caramlizing add your slivered almonds.

3. Keep stiring the mixrue unril you reach this colour.

4. Once you have achieved this its now time to scatter it on top of the fish. It will give it a really tasty combination.

5. Top the fish with chopped Corriander (cilantro) to give it great taste and colours.

Serve this with rice and salad of your choice. It tastes really good. If u like fish then you will love this, If you dont then you will still love this.