Entree: Iran – Persian Gulf Coast – ماهی دودی ➤ Māhī Dūdī (Smoked fish prepared Persian Gulf style, lightly spiced and finished over coals or stovetop smoke)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 4 fish fillets, firm white fish (kingfish or Spanish mackerel), approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 g) garlic paste or finely minced garlic
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) red chili flakes or ground dried Kashmiri chili
- 1 tbsp (15 g) tamarind paste or 1 tbsp (15 ml) fresh lime juice if tamarind unavailable
- 1 cup (200 g) uncooked short-grain rice (for smoking base)
- 1/4 cup (15 g) strong black tea leaves (or 2 black tea bags, contents)
- 2 tbsp (30 g) granulated sugar (for smoking base)
- 2 tbsp (30 ml) vegetable oil (for smoking base)
- 1 small red onion, thinly sliced
- 1 tbsp (8 g) ground sumac (optional, to sprinkle on onions)
- Fresh cilantro or parsley for garnish
- Lemon or limu omani (dried lime) wedges to serve

Instructions

1. Combine vegetable oil, lemon juice, garlic, turmeric, ground coriander, salt, pepper, chili flakes, and tamarind paste in a bowl to make a marinade. Mix well.
2. Pat fish fillets dry and coat both sides in the marinade. Cover and refrigerate for 30 to 45 minutes to absorb flavors.
3. Prepare a stovetop smoking setup: line the bottom of a large wok or deep pan with the uncooked rice, tea leaves, and sugar. Drizzle the 2 tbsp (30 ml) vegetable oil over the rice mixture and spread evenly.
4. Heat the wok over medium-high heat until the rice-tea mixture begins to smoke, about 3–5 minutes; reduce heat to low immediately to maintain steady smoke without burning.
5. Place a small metal rack or an inverted heatproof bowl inside the wok above the smoking mixture. Put the marinated fillets on a heatproof plate or shallow pan and set it on the rack. Cover tightly with a heavy lid or aluminum foil to trap smoke and let fish smoke for 8–12 minutes, depending on thickness, until fragrant and just cooked through.
6. Remove fish from the smoker. Finish under a hot broiler or over a very hot grill for 2–4 minutes per side to develop a light char and crisp exterior.
7. Toss thinly sliced red onion with sumac and a pinch of salt. Arrange the smoked fillets on a platter, scatter the sumac onions and cilantro, and serve with lemon or dried lime wedges and flatbread or steamed rice.