Singari Fish (Samak Singari)

Barramundi Singari

I never hear my family and friends speak more fondly of any fish more than a Samak Singari eaten quite literally on the shores of the Mediterranean Sea. My husband’s favourite seafood ‘restaurant’ was one right next to the wharf, on the sand with plastic chairs and table but OOH the food was incredible. I am still trying to perfect my vongole (clam) soup to be as good as theirs. I am happy to say that I have, tonight, achieved the Singari Fish recipe exactly the way I like it. Fresh and tasty, a zing of chilli and earthy spice, the flavours infuse incredibly into the fish and it is a complete and satisfying meal in itself. I hope you enjoy, from my family to yours.

Ingredients

1 x 1.5-2 kg fish (or 2 smaller fish) I used Barramundi, but feel free to use Snapper, Hamour, even mullet would do.
1 bunch parsley chopped roughly
1 bunch Coriander, chopped roughly
2 green peppers, 1 sliced, and the other chopped roughly
1 red pepper sliced
2 ripe tomatoes sliced
2 carrots, grated
1 red onion, sliced
3 tsp + 2 tsp minced garlic
1 green chilli, partially deseeded (optional)
1/4 cup olive oil
4 tbsp + 4 tbsp lemon juice
3 potatoes, peeled and finely sliced
2 tsp cumin

For the fish

1. Start by asking your fish monger to butterfly the fish through its belly, opening it up into a heart shape and removing the head. Place the fish on a baking tray lined with foil and scattered with the finely sliced potatoes which have been drizzled with olive oil

2. Make the first marinade of the fish by combining a handful of coriander and parsley, adding the 3 tsp of mixed garlic, the roughly chopped green pepper, half the chilli  into a food processor and whiz until smooth. Add the 4 tbsp lemon juice, and season with salt. Coat the butterflied fish with this mixture and leave for at least 1 hour.

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3. Meanwhile make the stuffing mixture by heating olive oil in a saute pan, adding the onion, peppers, tomato, carrots, coriander, parsley, and garlic and sauteeing until starting to soften. Add the cumin and lemon juice and season to taste.

4. Once the mixture has cooled down a bit, top the fish with the vegetable mixture and place in a 180 oven for approximately 30-40 minutes, depending on the size of your fish.

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5. serve with fresh basmati rice

6. happy cooking!

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