Hammour Sayadiya

Chef Matteo Guerra from The Fish House at Intercontinental Festival City sources hammour from The Fish Farm. He showed us his favourite way to prepare this local speciality
A rice and fish dish, made with hammour and a spicy tomato sauce
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A rice and fish dish, made with hammour and a spicy tomato sauce
August 01, 2018
Level Intermediate
Preparation Time 30 minutes
Cooking Time 1 hour
Serves 4

PHOTO BY Aasiya Jagadeesh
RECIPE BY Matteo Guerra


110ml olive oil
2 tbsp ras el hanout spice mix
1 fresh green chilli, chopped
2 red onions
3 cloves garlic, minced
500g plum tomatoes
spinneysFOOD Salt and Black Pepper, to taste
300g basmati rice
700ml fish stock
4 200g hammour fillets, skin on


  • 1

    For the spicy tomato sauce, heat 30ml of the olive oil in a heavy, large saucepan over a medium heat.

  • 2

    Thinly slice 1 red onion and add it, together with the garlic, chilli and 1 tbsp of the ras el hanout spice mix. Cover and cook until the onion is translucent, stirring occasionally.

  • 3

    Add the tomatoes and simmer gently, uncovered, until sauce thickens - for about 40 minutes.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    For the ras el hanout rice, finely chop the remaining red onion and fry it with the remaining 1 tbsp of the ras el hanout spice mix in 50ml of the olive oil in a medium-sized saucepan.

  • 6

    Stir in the rice, add the stock, cover the pan and simmer for 15 mins, or until the rice is tender and has absorbed most of the liquid.

  • 7

    Next, brush each hammour fillet with the remaining olive oil and season with salt and pepper.

  • 8

    Grill the fillets skin side down first, for 8 minutes on each side.

  • 9

    To serve, spoon the spicy tomato sauce on to the rice and top with a hammour fillet.

  • 10

    Garnish with a herb salad and deep-fried crispy onions.


Top tip:

"Plum tomatoes are rich in vitamin C and are also a good source of vitamin A, essential for good vision and a healthy immune system. In addition, plum tomatoes are low in calories and in carbohydrates," says Freda Molamphy, Spinneys Nutritionist.


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