Hamour is a fish of sea bass family (called Hamour in Dubai or Merou in French). This type of fish is famous in the Gulf region.

Aioli is a garlic sauce from South of France (Provence), is similar to mayonnaise but this one is made with olive oil, egg yolk, garlic and lemon juice. The perfect combination of fish.

Serves 4

Ingredients:

• 4 Hamour steaks (sea bass)
• 8 small potatoes
• 1 small bunch of coriander
• Pinch of salt
• Pinch of black pepper
• 1 lemon
• 8 cloves of garlic
• 100ml of olive oil
• 1 egg yolk

Procedure:

1. In a plastic bag add the 4 Hamour steaks, the chopped coriander, 2 chopped garlic and 4 slices of lemon and drizzle with olive oil.
2. Shake the bag to mix all the ingredients together.
3. Set aside for 1 hour into the fridge.
4. Peel and wash the potatoes.
5. Boil a cooking pot and add the potatoes with a pinch of salt.
6. Cook for 30 minutes or until the potatoes becomes soft.
7. Remove from the cooking pot and put them into the colander.

The Aioli:

1. In a bowl add 1 egg yolk, a pinch of salt the minced and mashed of the 6 garlic cloves and the juice of a half lemon.
2. Start to whisk vigorously and add slowly a few drops of olive oil and whisk constantly until the mixture is emulsified.
3. Continue adding a few drops of olive oil (until you have added all of your olive oil) and whisk.
4. The emulsion of Aioli doubled in size, you should have a yellow thick texture.

The final step:

1. Preheat a grill pan over a medium heat.
2. Remove the steak fish from the plastic bag and add the Hamour on the top of the grill.
3. Cook each side 10 minutes (I liked them grilled).

Serve on a plate with a few slices of potatoes and a generous spoon of Aioli. The fish has a good texture and very tasty, the potatoes are soft and the Aioli gives the final touch.

You can store the Aioli in the fridge for 2 days. My mother makes the best one, thank you, mum, you’re my best teacher 😉

Bon Appétit!