Samak Mishwi (Iraqi Grilled Fish)

🛒 Ingredients

• Whole Fish (Carp or Tilapia) 200 g · 250 kcal
• Tomato Paste 20 g · 20 kcal
• Tamarind Paste 10 g · 25 kcal
• Olive Oil 25 g · 225 kcal
• Garlic 10 g · 15 kcal
• Lemon Juice 30 g · 6 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Coriander 1 g · 3 kcal
• Turmeric Powder 1 g · 2 kcal
• Chili Powder 1 g · 3 kcal
• Fresh Cilantro 10 g · 3 kcal

👨‍🍳 Instructions

1. Clean and scale the fish thoroughly, making deep slits on both sides. Pat dry.
2. In a bowl, combine tomato paste, tamarind paste, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, turmeric, chili powder, salt, and pepper to create the marinade.
3. Generously coat the entire fish, inside and out, with the marinade, ensuring it penetrates the slits. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Preheat your grill to medium-low heat, or prepare a charcoal grill for indirect cooking. Place the marinated fish on the grill, ideally in a fish grilling basket.
5. Grill the fish slowly for 60-90 minutes, turning occasionally and basting with any remaining marinade, until the flesh is flaky and cooked through.
6. Serve Samak Mishwi immediately, garnished with fresh cilantro and lemon wedges, often alongside rice or flatbread.