Masgouf - Iraqi Seabass

Name: Masgouf - Iraqi Seabass with Vermicelli Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabass; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 2 Grams of Turmeric powder; 2 Grams of Cumin powder; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 15 Grams of Tamarind paste; 15 Grams of Honey; 20 Grams of Pomegranate molasses; 15 Grams of Fresh parsley; 30 Grams of Ghee; 50 Grams of Rice vermicelli; 150 Grams of Basmati rice; 300 ML of Water; 40 Grams of Rocket; 1 Tbsp of Olive oil; 1 Piece of Lemon

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 673 · Prot 16 · Carbs 128 · Fat 18

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 673 · Prot 16 · Carbs 128 · Fat 18

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)	2817 / 673
Fats (g)	17.8
of which saturated (g)	10.3
Carbohydrates (g)	128
of which sugars (g)	20.3
Fibers (g)	10
Proteins (g)	16.2
Salt (g)	1.9

*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

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.

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!

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.

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.

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.

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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