Fish kabsa is a dish coming from the cities that border the sea and gulf in Saudi Arabia. Any white fish fillet that you may like would work well in this recipe. I used Najil which is a common fish in Saudi that came from the Persian Gulf. I also used Uncle Bens rice instead of the regular Basmati. This is my new favorite rice because it is clean and does not need to soak. And I have found that it does just as well if not better in my Middle Eastern and Eastern dishes.
1 kg (2 pounds) fish fillets, cut into small large pieces
1/2 cup water
2 tablespoons tomato paste
4 garlic cloves, diced
1 large white onion, diced
2 cups rice (I used Uncle Bens)
3 cups water
1 vegetable bullion cube
1/2 tablespoon Arabic spice mix
salt and pepper to taste
2 tablespoons butter
1/4 cup pine nuts, fried
1/4 cup fresh cilantro
1. In a large saute pan on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice mix, mix well. Carefully add fish and allow to cook halfway on each side until lightly pink-white. About 1 minute or less on each side. Set fish aside.
2. Add rice, water, tomato paste and bullion cube to saute pan. Carefully place fish into sauce. Raise heat to high and allow to come to a full boil, cover and reduce to low. Allow to cook until rice and fish are thoroughly cooked. About 30 minutes. Arrange fish kabsa on a serving platter and decorate top with cilantro and pine nuts.
Yields: 4 servings