Recipe for Emirati Jisheed or spiced fish and rice

1. Place the sheri in a pot filled with water and boil for a few minutes.

2. Separate the meat from the bones. Tie the meat in a cloth, strain and squeeze to release the as much moisture as you can. Blend the meat until you get a powder-like consistency.

3. In a pan, add oil and sauté the onion until golden, then add garlic and chilli and sauté for a few more minutes.

4. Add the fish and pan-fry for 2-3 minutes, then add the Arabic masala and all the other ingredients except coriander. Mix well and fry until the fish is evenly cooked on both sides.

5. Serve on top of plain white rice and garnish with some ghee or clarified butter and fresh coriander.

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