Samak Kamouneyah

Fish with Cumin

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About


  • 6 steaks of white fish
  • 2 tsp vinegar
  • 4 cloves garlic


Wash and dry the steaks. Pound the garlic and cumin together into a paste, and combine this with the olive oil and vinegar, adding salt and cayenne to taste. Mix all this well, then coat the steaks on both sides with the mixture, cover them and leave them overnight. On the next day, flour the steaks and deep-fry them in olive oil until they are golden brown. They may be served hot or cold.