The hammour is the most eaten fish of the gulf region and is part of the grouper family. You can substitute sea bass for the hammour. Recipe from Adam Melonas, chef de cuisine, at the Burj Al Arab’s Al Mahara restaurant.
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Ingredients:
1 whole baby hammour per person
Rocksalt
Dried, sliced seaweed
Crushed garlic
Directions:
Mix the salt with seaweed and moisten with water. Dab the fish dry and fill the belly cavity with the crushed garlic. Cover fish with the seaweed-salt mixture and shape into the form of a fish. Bake in oven at 400˚F (200˚C) for 18 minutes. Serve after cooling for five minutes.
Servings: Serves 1 per fish
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