UAE coastal classic · Bezar spiced
Emirati Jisheed Recipe (Spiced Shredded Shark with Rice)
Flaky fish. Golden onions. Bezar warmth.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenJisheed is a traditional Emirati dish of baby shark that is boiled, shredded and fried with onions and the local bezar spice mix. Shark is now overfished in many waters, so this recipe also gives a firm white fish alternative that shreds the same way. The key is squeezing the boiled fish completely dry so it fries rather than steams.
The 3 laws of jisheed
Why this recipe works
Wet shredded fish
Squeeze out every drop so it fries, not stews.
Raw onion
Cook onions until golden so they sweeten the fish.
Plain pepper
The Emirati bezar spice mix gives the signature flavour.
Shopping and prep list
Ingredients
Fish
Masala
To serve
The NineFoods dryness check
Is the fish dry enough to fry?
Squeeze a handful of the shredded fish. Tap what happens.
Method · 4 stages
Step by step
Boil and shred the fish
- Simmer the fish in water with turmeric and salt until cooked.
- Drain, remove skin and bones and shred finely.
Squeeze dry
- Squeeze the shredded fish in a clean cloth. Use the gauge above.
Cook the onions
- Cook onions in oil until golden.
- Add garlic, ginger and bezar and cook 1 minute.
Fry the fish
- Add the fish and fry, stirring, until lightly crisp.
- Finish with lemon zest, juice and coriander.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
The fish was not squeezed dry.
Fix next time
Squeeze in a cloth until nothing drips.
Why
Shark has a strong smell if not boiled with turmeric.
Fix next time
Boil with turmeric and salt, discard the water.
Why
Not enough bezar or onions undercooked.
Fix next time
Use 2 tsp bezar and golden onions.
Why
Dry fish on high heat.
Fix next time
Fry on medium, stirring.
Why
Fried too long.
Fix next time
Add 1 tbsp ghee and lemon at the end.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Baby shark | Traditional | Kingfish, mackerel or cod (more sustainable) |
| Bezar | Emirati spice blend | Cumin, coriander, black pepper, turmeric and cinnamon |
| Ghee | Rich flavour | Oil |
| Lemon | Fresh lift | Dried lime powder |
| Basmati | Traditional side | Arabic flatbread |
After the meal
Serve, store, reheat
Serve with
Plain rice, lemon wedges and a fresh salad.
Store
Fridge 2 days.
Reheat
Warm in a pan with 1 tsp ghee, stirring.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the fish dry enough to fry) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Emirati jisheed FAQ
What is jisheed?
Jisheed is a traditional Emirati dish of boiled, shredded baby shark fried with onions and bezar spices.
Can I make jisheed without shark?
Yes. Kingfish, mackerel or cod shred the same way and are more sustainable choices.
What is bezar?
Bezar is an Emirati spice mix of cumin, coriander, black pepper, turmeric, cinnamon and dried chilli.
How do I remove the fishy smell?
Boil the fish with turmeric and salt, discard the water and squeeze it dry.