On Omani iftar tables, some dishes come and go, but fish salad is a constant for chef Aladhraa al Habsi.
“Fish salad must be on the table”, she says. It is more than a dish, it is a memory. Since childhood, it was her father’s preferred iftar meal, and over time, the whole family adopted it, turning it into a Ramadhan tradition that binds generations. Every bite carries the warmth of those early evenings, the aroma of spices mingling with anticipation for Maghrib.
Her version is unmistakably Omani, built around fresh jeather fish seasoned with mixed Omani spices. Crisp lettuce, shredded carrots, white onion and green pepper add colour and crunch, while lemon brightens and pomegranate molasses lends subtle sweetness. Sumac, black pepper and olive oil round out the flavour.
Aladhraa’s contemporary touch elevates the dish. She lightly sears the fish to form a golden crust, bakes it briefly in a high-temperature oven and finishes with steaming to keep it tender. The fish can be served in generous slices or gently flaked into the salad.
The salad itself is simple, vegetables tossed with salt, black pepper, sumac, Omani spices, olive oil and lemon juice. Once the warm, spiced fish is added, it becomes a balance of heat, freshness and texture.
For Aladhraa, fish salad also reflects Oman’s heritage. Fishing has shaped its economy, culture and coastal identity. Her approach blends tradition with innovation, using local ingredients sustainably while honouring flavour. Each Ramadhan, as family gathers, fish salad remains the centrepiece, a taste of the sea, a link to heritage and a canvas for culinary creativity.
Recipe Card
Dish: Ramadhan Fish Salad
Chef: Aladhraa al Habsi
Cuisine: Omani
Serves: 4
Prep Time: 20 minutes
Cook Time: 15–20 minutes
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Ingredients
For the Fish:
•1 whole jeather fish (cleaned and filleted)
•1 tbsp mixed Omani spices
•Salt, to taste
•Black pepper, to taste
For the Salad:
•Lettuce, chopped (as desired)
•1 carrot, shredded
•1 white onion, thinly sliced
•1 green pepper, sliced
•Juice of 1 fresh lemon
•1 tbsp olive oil
•1 tbsp pomegranate molasses
•1 tsp sumac
•Pinch of mixed Omani spices
•Salt and black pepper, to taste
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Method
1.Season the Fish:
Rub the fish with mixed Omani spices, salt and black pepper until evenly coated.
2.Sear:
In a hot pan, lightly sear the fish on all sides until it develops a gentle golden crust.
3.Bake:
Transfer the fish to a preheated oven at high temperature and bake for 10 minutes until cooked through.
4.Steam:
Briefly steam the fish after baking to preserve moisture and tenderness.
5.Prepare the Salad Base:
In a large bowl, combine lettuce, carrot, onion and green pepper.
6.Make the Dressing:
Mix lemon juice, olive oil, pomegranate molasses, sumac, mixed Omani spices, salt and black pepper.
7.Assemble:
Toss the vegetables with the dressing. Add the warm fish either sliced or gently flaked, according to preference. Fold carefully to combine.
8.Serve:
Present in a wide serving dish for a vibrant Ramadhan table centrepiece.
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Chef’s Tip:
For a modern presentation, plate the salad in layers and top with larger slices of fish for visual impact, finishing with a sprinkle of sumac and a drizzle of olive oil.
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