Masgouf - Iraqi Seabass

with Vermicelli Rice

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Instructions

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1 Fry onions

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Peel and mince the garlic. Heat a pan over a medium heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 7 min until softened. Add the garlic and cook for 1 min further.

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2 Start rice

Meanwhile, heat a pot over a medium-high heat with the ghee. Once hot, break the vermicelli noodles directly into the pan (see pro tip!). Fry for 4-5 min, constantly stirring, until browned and crispy.

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3 Simmer

Once the onions have softened, add the paprikaturmericcumin and tomato paste to the onions and cook for 1 min further. Add the tomato passatatamarind, honey and pomegranate molasses. Simmer for 5 min. Season well with salt and pepper.

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4 Boil rice

Add the basmati ricemeasured water and salt to the pan with the browned vermicelli and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and cover.

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5 Bake fish

Transfer the tomato sauce to a blender or food processor and blitz until smooth. Coat the seabass in the tomato marinade and place on a baking tray. Bake for 10 min or until the seabass is cooked through.

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6 Serve

Meanwhile, finely chop the parsley leaves. Divide the vermicelli rice among plates and top with the baked seabass. Serve the rocket on the side with a drizzle of olive oil and a squeeze of lemon juice. Garnish with the parsley leaves.

Tips for fussy eaters

Leave the vermicelli out of the rice.

Pro tip

Don't worry about getting the vermicelli too small at first - it'll be easier to break up in the pan as it browns!

Masgouf is Iraq's national dish and is traditionally prepared with carp over an open fire. Our version uses seabass instead!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 920 · Prot 41 · Carbs 118 · Fat 30

Ingredients

Number of people

Masgouf

Seabass 330 Grams
Brown onion 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Tamarind Paste 15 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Fresh parsley 15 Grams

Vermicelli rice

Ghee 30 Grams
Rice vermicelli 50 Grams
Basmati rice 150 Grams
Water 300 ML

Side

Rocket 40 Grams
Olive oil 1 Tbsp
Lemon 1 Piece

Masgouf is Iraq's national dish and is traditionally prepared with carp over an open fire. Our version uses seabass instead!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 920 · Prot 41 · Carbs 118 · Fat 30

Instructions

photo

1 Fry onions

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Peel and mince the garlic. Heat a pan over a medium heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 7 min until softened. Add the garlic and cook for 1 min further.

photo

2 Start rice

Meanwhile, heat a pot over a medium-high heat with the ghee. Once hot, break the vermicelli noodles directly into the pan (see pro tip!). Fry for 4-5 min, constantly stirring, until browned and crispy.

photo

3 Simmer

Once the onions have softened, add the paprikaturmericcumin and tomato paste to the onions and cook for 1 min further. Add the tomato passatatamarind, honey and pomegranate molasses. Simmer for 5 min. Season well with salt and pepper.

photo

4 Boil rice

Add the basmati ricemeasured water and salt to the pan with the browned vermicelli and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and cover.

photo

5 Bake fish

Transfer the tomato sauce to a blender or food processor and blitz until smooth. Coat the seabass in the tomato marinade and place on a baking tray. Bake for 10 min or until the seabass is cooked through.

photo

6 Serve

Meanwhile, finely chop the parsley leaves. Divide the vermicelli rice among plates and top with the baked seabass. Serve the rocket on the side with a drizzle of olive oil and a squeeze of lemon juice. Garnish with the parsley leaves.

Tips for fussy eaters

Leave the vermicelli out of the rice.

Pro tip

Don't worry about getting the vermicelli too small at first - it'll be easier to break up in the pan as it browns!

Ingredients

Number of people

Masgouf

Seabass 330 Grams
Brown onion 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Tamarind Paste 15 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Fresh parsley 15 Grams

Vermicelli rice

Ghee 30 Grams
Rice vermicelli 50 Grams
Basmati rice 150 Grams
Water 300 ML

Side

Rocket 40 Grams
Olive oil 1 Tbsp
Lemon 1 Piece
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