Omani Fish Cutlets (Kabab Samak)
The Quirky Foodster Team
Ingredients
Method
- Combine the finely chopped fish with the onion, garlic, cumin, coriander powder, turmeric, egg, chopped coriander, salt and pepper, mixing thoroughly.
- Shape the mixture into small, flat patties.
- Heat the oil in a frying pan over medium heat.
- Fry the cutlets for 3–4 minutes per side until golden brown and cooked through.
- Serve warm with lime wedges.
Introduction: Lightly spiced fish cutlets, pan-fried until golden, a simple and flavourful Omani starter showcasing the country's fresh coastal catch.
Cultural Background: With such an extensive coastline, fish-based starters like these cutlets are a natural part of Omani home cooking, offering a quick way to turn fresh fish into a well-seasoned, shareable bite.
Tips: Chop or process the fish finely for the best texture and to help the patties hold together. Chill the shaped patties for 15 minutes before frying if they feel too soft to handle.
Variations: Add a chopped chilli to the mixture for extra heat. Serve with a simple yoghurt-based dipping sauce.
Storage: Refrigerate cooked cutlets in an airtight container for up to 1 day.
Reheating: Reheat gently in a dry pan over medium heat for a few minutes per side.
FAQs:
Q: What fish works best for these cutlets?
A: Any firm white fish, such as kingfish or grouper, commonly available fresh in Oman.
Q: Can these be baked instead of fried?
A: Yes, bake at 200°C (400°F) for 15–18 minutes, turning once, though the texture will be less crisp.
- White fish fillets, finely chopped or processed — 500 g (1 lb 2 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Coriander powder — 1 tsp
- Turmeric — 1/2 tsp
- Egg — 1
- Chopped coriander — 2 tbsp
- Oil, for frying — 2 tbsp
- Salt and pepper — to taste
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