Hamour is called the King of fishes in the Persian Gulf area and loved by the locals. It belongs to the grouper family. Slightly expensive and absolutely tasty, this is a Binish (my husband) specialty. Just as I am passionate about beef, my husband is fish crazy. As winter is approaching it is time to pull out the barbecue kits and this was an experimental try out from my husband. The recipe is as simple as it comes, but the flavors are awesome. When baked the inside of the fish turns buttery and flaky. It is a treat to eat. Though we have used Hamour fish you can use any other fish. This was made using the rotisserie, but I have also baked this fish in a baking tray. Rotisserie or tray, Hamour or any other whole fish, this is a must try. Try it out at home and you will understand what I am talking about.
Hamour or any other large fish – 1 (cleaned)
Chilly powder – 2 tblsp
Turmeric Powder – 1 tsp
Ginger – garlic paste – 2 tsp
Lemon – juice of half a lemon
Pepper – 1 – 1 ½ tsp
Salt – as needed
Clean the fish well with salt, turmeric and vinegar. Pat dry and make gashes on the body so that the masala will really sink in. Marinate the fish with ingredients listed under marinade. Keep askide for as long as you can, minimum being 2 hours.
Skewer the fish with the rotisserie and bake at 200 C for 45 – 50 minutes. To check whrther it is done look for nicely browned and crisp skin and white inside flesh.
You can serve it whole with onions and lemon on the side.
It makes a delicious treat and a lovely dinner for three.
Try it and you will make it again and again. This I promise you.