Chef Salam Dakkak’s Guide to Award-winning Emirati Cooking – Bandor Fry Recipe

As the sun sets over the Arabian Gulf, the aroma of sizzling fish and spices wafts through the air, transporting you to the heart of Emirati cuisine. For centuries, this ancient culinary tradition has been passed down through generations, with each family adding their own unique twist. Today, we’re honored to share Chef Salam Dakkak’s award-winning Bandor Fry recipe, a dish that perfectly captures the essence of Emirati cooking.

History and Origins

The humble fish known as bandor or Hamour has been a staple of Emirati cuisine for centuries. This large, delicately flavored fish is a symbol of the region’s rich cultural heritage and has been an integral part of Emirati tradition. Bandor Fry, also known as Hamour Fry, is a beloved dish that has been passed down through generations, with each family adding their own special touch. Chef Salam Dakkak’s version, served at his Michelin-starred restaurant in Dubai, has won critical acclaim for its simplicity, flavor, and presentation.

Ingredients (serves 4)

Chef Salam Dakkak’s Bandor Fry is a masterclass in simplicity, relying on the freshest ingredients and a pinch of creativity. To recreate this dish, you’ll need:

• 1 kg fresh bandor or Hamour fish — cut into 4 equal pieces
• 1 cup all-purpose flour
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• Salt and black pepper to taste
• 4 cups vegetable oil for frying
• 3 tbsp ghee or clarified butter
• Juice of 3 limes
• 1 bunch fresh coriander — chopped
• 2 large red onions — finely chopped
• 4 garlic cloves — finely chopped
• 1 jalapeño pepper — finely chopped
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp fenugreek seeds

Step-by-Step Instructions

Prep time: 20 minutes | Cook time: 10 minutes | Difficulty: Medium

1. Prepare the fish: wash the fish pieces thoroughly, pat dry, and set aside. Take a moment to appreciate the tender flesh and the way the light catches the scales.
2. Mix the spiced flour: in a bowl, combine the flour, turmeric, cumin, paprika, salt, and pepper. Set aside. The aroma of the spices will fill the air, teasing your taste buds.
3. Coat the fish: dip each piece of fish into the spiced flour, coating evenly on all sides. Set aside. The fish is now ready to be transformed into a culinary masterpiece.
4. Fry the fish: heat the vegetable oil in a deep frying pan over medium-high heat. Fry the fish pieces until golden brown and cooked through, about 5 minutes per side. Drain on paper towels. The sizzling fish will fill the air with an irresistible aroma.
5. Prepare the garnish: in a pan, heat the ghee over medium heat. Add the onions, garlic, jalapeño, cumin seeds, coriander seeds, and fenugreek seeds. Cook until the onions are soft and translucent, about 5 minutes. Stir in the chopped coriander and lime juice. The combination of flavors will transport you to the bustling souks of the UAE.
6. Serve the Bandor Fry: arrange the fried fish on a platter. Spoon the garnish over the fish and serve immediately. The dish is now ready to be devoured, with the crispy fish and flavorful garnish combining in perfect harmony.

Tips for Success

Chef Salam Dakkak’s Bandor Fry is a simple yet delicious dish that relies on the quality of the ingredients. Here are some tips to ensure success:

• Always use the freshest fish available, ideally caught that day. The difference in flavor and texture is undeniable.
• Adjust the spices to your taste, adding more or less depending on your preference. This is your chance to put your personal stamp on the dish.
• Use clarified butter or ghee for a richer flavor. The nutty aroma will add depth to the dish.
• Serve immediately to maintain the crispiness of the fish. Timing is everything in this dish.

Regional Variations

Bandor Fry is a versatile dish, with each region adding its own twist. In Fujairah, the dish is often flavored with saffron, giving it a subtle yellow hue. In Ras Al Khaimah, it is sometimes served with a tangy tamarind sauce, adding a burst of citrus flavor. In Sharjah, it is often accompanied by a spicy tomato chutney, adding a pop of color and flavor to the dish.

Serving and Presentation

Serve Chef Salam Dakkak’s Bandor Fry on a beautiful platter, with the garnish spooned over the fish. Accompany with a refreshing salad and warm flatbread for a complete meal. The presentation is almost as important as the flavor, as it sets the tone for the dining experience.

Conclusion

Chef Salam Dakkak’s Bandor Fry is a celebration of Emirati cuisine, showcasing the simplicity and depth of flavors that have made this culinary tradition beloved for centuries. This recipe is a perfect introduction to Emirati cooking for the diaspora and a taste of home for those living in the UAE. Try it today and connect with your roots through the magic of food.