Mains
Yemeni-Style Grilled Fish
The Quirky Foodster Team
Ingredients
- 1 large (approx. 1 kg) Whole white fish (snapper or similar), butterflied
- 4 cloves Garlic, minced
- 10 g Fresh ginger, grated
- 5g Ground cumin
- 3g Ground turmeric
- 3g Cayenne pepper
- 1 Lime, juiced
- 45 ml Olive or vegetable oil
- to taste Salt
- 10 g Fresh coriander, chopped, to garnish
Method
- Pat the fish dry and score the flesh a few times on each side to help the marinade penetrate.
- Mix the garlic, ginger, cumin, turmeric, cayenne, lime juice, oil and salt into a thick marinade.
- Rub the marinade generously over and inside the fish, including the scored cuts. Marinate for at least 30 minutes, ideally 2 hours, in the refrigerator.
- Preheat a grill or charcoal barbecue to medium-high heat.
- Grill the fish for 6-8 minutes per side, basting occasionally, until the flesh is opaque and flakes easily.
- Garnish with fresh coriander and serve with a thick purée dip, flatbread and lime wedges.
Introduction: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen.
Cultural Background: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen. Whole fish is split, marinated in warming spices, and traditionally cooked in tandoor-style ovens or over charcoal, then served with a purée dip and flatbread.
Tips: Scoring the fish is essential to let the spice marinade reach the thickest parts, ensuring even seasoning throughout.
Variations: If a whole fish isn’t available, thick fish steaks or fillets can be marinated and grilled the same way, reducing cooking time slightly. Not applicable, as fish is the central ingredient; the spice marinade can be used on grilled aubergine as a plant-based alternative.
Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat, or in a low oven at 150°C (300°F) to avoid drying it out.
Nutrition: Per serving: approx. 320 kcal, 38g protein, 4g carbohydrate, 16g fat, 1g fibre.
FAQs
Q: What is the traditional purée dip served with it?
A: A thick, nutty purée often made from tamarind or beans, used to add richness alongside the smoky fish.
Q: Can this be baked instead of grilled?
A: Yes — bake at 220°C (425°F) for around 20-25 minutes, though you’ll lose some of the characteristic char flavour.
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