🐟 Fish kabsa

Name: Fish kabsa
Total time: 60 min
Yield: 4
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 600 g white fish fillets (e.g. hamour or sea bream); 350 g basmati rice; 1 large onion, chopped; 2 tomatoes, grated, and 1 tbsp tomato paste; 3 garlic cloves; 2 tsp baharat and 1 tsp turmeric; 1 dried lime, pierced; 2 tbsp vegetable oil; Salt; 750 ml water

Origin: Saudi Arabia · Arabian Peninsula

672kcal

per serving · 400 g

168kcal

per 100 g

40 gProtein10 g / 100 g

16 gFat4 g / 100 g

92 gCarbs23 g / 100 g

Fish kabsa is the coastal version of the Gulf's favourite rice dish: long-grain rice cooked in a spiced tomato and onion broth with garlic, turmeric, baharat and dried lime, topped with fried or baked spiced fish fillets. The rice is fragrant and golden, the fish flaky. It is served on a large platter, often with lemon and a tomato salsa.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: fish

Not veganbecause of: fish

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

ricefishtomatooniongarlicbaharat spice mixdried black limeturmeric

Recipe

4 servings60 min

Ingredients

600 g white fish fillets (e.g. hamour or sea bream)
350 g basmati rice
1 large onion, chopped
2 tomatoes, grated, and 1 tbsp tomato paste
3 garlic cloves
2 tsp baharat and 1 tsp turmeric
1 dried lime, pierced
2 tbsp vegetable oil
Salt
750 ml water

Method

Soak the rice 30 minutes. Rub the fish with half the baharat, half the turmeric and salt.
Fry the onion in 1 tbsp oil until golden, add garlic, tomatoes, paste, remaining spices and the dried lime and cook 5 minutes.
Add the water and salt, bring to the boil, add the drained rice, cover and cook on low heat 20 minutes.
Meanwhile bake the fish at 200 °C for 12–15 minutes, brushed with the remaining oil.
Fluff the rice onto a platter and lay the fish on top.

How to make it lighter

Bake the fish instead of frying it to save a lot of oil.
Fish is lean, so most calories come from the rice: take a smaller portion with salad.
Squeeze lemon over the fish rather than adding sauces.

History

Kabsa is usually made with chicken or lamb, but on the Red Sea and Gulf coasts fish is cooked the same way. Today fish kabsa is popular in coastal areas of Saudi Arabia and the Gulf.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →