Fish Kabsa (Saudi)
Ingredients
- 1 kg fish fillet, cut into smallish large pieces ⓘ
- 1/2 cup water ⓘ
- 2 tablespoons tomato paste
- 6 garlic cloves
- 1 large white onion, diced ⓘ
- 2 cups rice (I use Basmati and am sure to soak it the required mount of time) ⓘ
- 3 cups water ⓘ
- 1 vegetable bouillon cube (I use homemade vegetable stock) ⓘ
- 1/2 tablespoon arabic mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix) ⓘ
- sea salt & freshly ground black pepper, to taste ⓘ
- 4 tablespoons butter ⓘ
- 1/4 cup pine nuts, toasted in a dry frying pan ⓘ
Instructions
- In a large pan on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice mix, mix well. Carefully add fish and allow to cook halfway on each side until lightly pink-white. About 1 minute or less on each side. Remove fish/onion mixture and set aside.
- Add tomato paste and bullion cube to pan, cook a little then add rice and water. Carefully place fish mixture on top. Raise heat to high and allow to come to a full boil, cover and reduce to low. Allow to cook until rice and fish are thoroughly cooked. Depending on the thickness of the fish fillets and the rice type, adjust timing.
- Once done, arrange fish kabsa on a serving platter and decorate top with cilantro and pine nuts.
- Serve with a fresh salad.
- Enjoy!
Nutrition & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).