Iraqi Food: Masgouf (BBQ fish)

Masgouf is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil. Traditional garnishes for masgouf include chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East. After marinating the fish, it is then placed on wooden sticks and then barbecued for a long time usually taking between one and three hours depending on the size of the fish. It's often done on a large flame. After the fish is well cooked and crispy, it is often sprinkled with the juice of a lemon, ready to be served. Like many other Iraqi dishes it is usually served with rice, along with salad and pickles. Ingredients: 1 Whole fish (Murray Darling Carp or firm flesh fish) 3 Tomatoes Salt Preparation: Cut the fish lengthways along its belly so that it can be spread flat but still in one piece. Rub with salt and put in fridge until ready to cook. Before cooking, half the tomatoes and rub the fish all over with the tomato, squeezing the juice onto the flesh. Place fish in wire rack and cook by standing the rack upright next to an open fire. It will take about 20 minutes on each side. Finish by placing over the coals for a few minutes on each side.