Among the delicious Iranian dishes, fish holds a special and significant place. Fish itself has a unique status in Iranian culture, and even in the Haft-Seen table, the beautiful fish bowl symbolizes water and prosperity in our culture. In the past, when transporting fish was challenging due to its perishable nature, people tried to consume fish on New Year's Eve, albeit in salted and smoked forms. However, in provinces where fishing from the Persian Gulf and the rivers leading to it is easily accessible, fish plays a special role in the diet of the general population. Among the wide variety of fish caught by hardworking fishermen in the south, Sobour fish holds a unique place, and its grilled version is particularly appealing, tastier, and healthier due to the absence of cooking oils.

Preparation Steps for Grilled Sobour

Preparing Sobour Fish

First, open the belly of the fish, remove its contents, and wash the inside thoroughly with plenty of water. It is not necessary to remove the fish scales, but doing so is better. To prevent burning, apply a little date syrup on the skin of the fish. Clean the belly of the fish well and rub some tamarind juice inside to ensure it absorbs well.

Preparing the Filling Sobour Fish

You need to fill the belly of the fish with aromatic herbs such as chopped coriander and fenugreek. To do this, wash and finely chop the herbs. Chop plenty of onions and garlic, sauté them in oil, and add them to the herbs. Mix the chopped herbs, sautéed onions and garlic with tamarind juice, tomato paste, salt, pepper, and fish spices thoroughly. Stuff this mixture into the belly of the fish and press it down well.

Grilling Sobour Fish

Place the fish in a grill basket and close it. Grill the fish over an open flame. You can use a charcoal grill or an oven. Generally, using a charcoal grill yields better results, imparting a unique smoky flavor to the fish. Otherwise, a gas grill can also be used. You can even place the fish in an electric oven. In any case, to prevent the fish from burning, aluminum foil can also be used. Grill the fish until both sides are well-cooked and golden brown.

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Important Tips in Grilling Sobor Fish

Using a filling (the stuffing inside the fish) is essential for enhancing flavor, softening the fish's texture, and preventing the fish meat from burning, so pay extra attention to its preparation. It’s better to use fresh, high-quality, and tender vegetables. In addition to tamarind, you can use other spices and lemon juice, adjusting the amounts to your taste. Grilled Sobour fish can be served with steamed rice, pilaf, or pickles. If using an oven, grill the fish for 20 minutes at a temperature of 180 degrees Celsius. Using aluminum foil not only prevents burning but also helps retain more moisture in the fish, resulting in a tastier dish. Keep in mind that a skilled cook from Khuzestan knows well which spices and methods to use for better grilling of Sobour fish. Sanapersian hopes to invite you soon to Iran, Khuzestan province, to enjoy a delicious grilled Sobour fish in a warm home. Here’s to that day!