Masgouf with pomegranate glaze

Masgouf with pomegranate glaze

15 mins Prep · 30 mins Cook

Make sure you ask your fishmonger to butterfly the fish masgouf style. The pomegranate molasses is crucial for the flavour, so make sure you baste the fish thoroughly

Created by Spinneys
Prep time 15 minutes
Amba sauce chilling time 2 days
Cook time 30 minutes
Serves 4
Cuisine Arabic
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 1141
Fat 18.7g
Saturates 0.9g
Protein 157.3g
Carbs 77.8g
Sugars 49.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the amba, peel and cube 2 (unripe and firm) mangoes. Place the cubes in a large bowl. Add 2 tbsp of salt and stir by hand until all cubes are well coated with the salt. Cover the bowl with cling film and refrigerate for 2 days.


Place a large pot over a medium-low heat. Add the oil to heat. Add the mustard seeds, and once they start to pop, crush the garlic in along with the whole chilli. Sauté until softened, but before browning, approx. 2-3 minutes. Add the rest of the dry spices. Sauté for a further 1 minute.


Add the mango, brown sugar and water. Mix and increase the heat to a medium-high. Simmer for 5-6 minutes or until the mango is softened and the liquid has slightly decreased. Turn off the heat and add the vinegar to the mixture. Taste and adjust by adding more vinegar, sugar, salt or spices, if necessary. Reserve half the mango cubes and set aside.


Using a food processor or blender, purée the rest and mix it with the reserved mango cubes.


Once cooled, transfer the amba to hermetically sealed glass jars and refrigerate. It can be stored well in the refrigerator for 2-3 weeks.


For the masgouf, open the fish and brush with the pomegranate molasses and season with 2 tsp of salt. Place the fish on a large grid and close it.


Make a large charcoal fire, spread the coals evenly and place the fish over a low heat as far away from the coals as possible. Cook slowly skin-side down for 45 minutes without turning the fish.


In a small bowl, mix the sumac with the rest of the salt.


Remove from the heat and serve with the beetroot pickled cauliflower (see linked recipe), flatbreads and sumac-salt.