70 | Experience Emirati Cuisine Semach Magli Ingredients Sherry (fulI fish) 1000 gm Emirati fish spices 5 gm Turmeric powder 3 gm Flour 30 gm Oil (for frying) 1000 ml Salt to taste Instructions 1. Remove the guts and gills from the fish. Wash the fish, removing any trace of blood. 2. Salt the fish and let it stand for 10 minutes in the fridge. Wash the fish, removing any excess salt. 3. With a sharp knife, make 3 cuts on each side of the fish. Season with turmeric and Emirati spices. Preheat the oil to 170 degrees Celsius. 4. Coat the fish with flour and deep fry until golden on both sides and the core reaches 60 degrees Celsius.
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