Masgouf - Iraqi Seabass

with Vermicelli Rice
Masgouf is Iraq's national dish and is traditionally prepared with carp over an open fire. Our version uses seabass instead!
Cals 846 · Prot 48 · Carbs 128 · Fat 23
Family Friendly
30 min
Masgouf - Iraqi Seabass with Vermicelli Rice
Masgouf is Iraq's national dish and is traditionally prepared with carp over an open fire. Our version uses seabass instead!
Cals 846 · Prot 48 · Carbs 128 · Fat 23
Family Friendly
Ingredients
Masgouf
Seabass 6*
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 4*
30 Grams
Rice vermicelli 10*
50 Grams
Basmati rice
150 Grams
Water
300 ML
Side
Rocket
40 Grams
Olive oil
1 Tbsp
Lemon
1 Piece

Allergens

*6 Fish, *4 Milk, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3541 / 846
Fats (g) 22.7
of which saturated (g) 11.8
Carbohydrates (g) 128
of which sugars (g) 20.5
Fibers (g) 10.1
Proteins (g) 48
Salt (g) 2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry onions

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.
Start rice

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.
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!
Simmer

3 Simmer

Once the onions have softened, add the paprika, turmeric, cumin and tomato paste to the onions and cook for 1 min further. Add the tomato passata, tamarind, honey and pomegranate molasses. Simmer for 5 min. Season well with salt and pepper.
Boil rice

4 Boil rice

Add the basmati rice, measured 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 keep covered.
Bake fish

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.
Serve

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.
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