Yemeni
Samak Mofa
Samak mofa is Yemeni fish rubbed with a sharp garlic, chili, cilantro, and hawaij spice paste, then roasted in the fierce heat of a mofa clay oven until the skin blisters and the flesh stays juicy. It is traditionally eaten hot with lime, sahawiq, and bread or rice.
Watch it madecookbites · 2:25
Ingredients
- whole fish (snapper or bream), cleaned and scored2 medium fish (about 1.5 lb / 700 g total)
- onion, thinly sliced1 medium
- tomatoes, chopped2 medium
- green chili peppers, slit2
- garlic cloves, minced4
- fresh coriander (cilantro), chopped1/2 cup
- fenugreek leaves (fresh or soaked dried), chopped2 tablespoons
- lemon juice2 tablespoons
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- turmeric1/2 teaspoon
- salt1 1/2 teaspoons
- black pepper1/2 teaspoon
- Yemeni spice mix (hawayej) or mild fish spice blend1 teaspoon
- vegetable oil or ghee3 tablespoons
Method
- Rinse the fish, pat dry, and make a few slashes on each side.
- Rub the fish with lemon juice, half the garlic, salt, black pepper, cumin, coriander, turmeric, and hawayej; let it marinate for 15 minutes.
- Heat the oil or ghee in a wide pan over medium heat and sauté the onion until softened.
- Add the tomatoes, remaining garlic, green chilies, and fenugreek; cook until the tomatoes break down into a thick sauce.
- Lay the fish on top of the sauce, spoon some sauce over it, cover, and cook gently until the fish is opaque and tender, about 12 to 15 minutes depending on size.
- Finish with chopped coriander and serve hot with rice, malawah, or khubz.
Common questions
Can I substitute a different fish for Samak Mofa if I can’t find sea bream, kingfish, or pomfret?
Yes. Choose a firm, mild whole fish that bakes well, such as snapper, grouper, branzino, or trout. Keep the fish whole if possible so the spice paste and moisture stay balanced during cooking.
How long should I marinate the fish before cooking Samak Mofa?
For best flavor, marinate 20 to 30 minutes. If you have more time, up to 1 hour is fine. Avoid very long marinating, especially with lime juice, which can start to firm and dry the flesh.
What are the most common mistakes when making Samak Mofa?
The biggest mistakes are not drying the fish well, under-seasoning the cuts, and overcooking it. Also avoid too much liquid in the paste, which can wash off during baking and leave the fish bland.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a low oven so the fish doesn’t dry out. The flavor is best fresh, but leftovers can still be used in salads or wraps.
What should I serve with Samak Mofa?
It pairs well with rice, flatbread, or a simple salad. Serve extra lime wedges, and if you like heat, add a chili sauce or fresh sliced chilies. A tomato-and-onion side also works very well.