Hammour
Photo: pelican from Tokyo, Japan · CC BY-SA 2.0

History

Hamour is the name for several Gulf fish, notably the goldspotted rockcod, and it is culturally prized across the Persian Gulf states. Seafood has been the mainstay of the Emirati diet for centuries. The Michelin Guide singles out ryba's locally caught hammour from the charcoal grill, a short walk from the Zayed Port fish market. Falwa serves it charcoal grilled with Emirati gazpacho, and Asyak Grill makes a marinated Persian hamour barg, so Emirati and Persian kitchens both cook it.

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Common allergens: Fish

Make it at home

Yield Serves 2Hands-on 20 minTotal 50 minDifficulty Easy

Ingredients

  • 2 hammour or grouper fillets or steaks, about 250g each
  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • Salt
  • Lemon wedges and flatbread, to serve

Method

  1. Mix the oil, garlic, turmeric, cumin, lemon juice and 1 teaspoon of salt. Coat the fish and marinate for 30 minutes.
  2. Heat a grill, barbecue or ridged pan until very hot and oil the bars.
  3. Cook the fish for 4 to 5 minutes on each side, brushing with the marinade, until the flesh turns opaque and flakes.
  4. Rest for 2 minutes and serve with lemon wedges and flatbread.

Tip from the editors. Hammour is lean and dries out quickly, so pull it as soon as it flakes and do not move it until it releases from the grill.

Where to eat hammour

Hammour in Abu Dhabi

ryba ★ 4.3

$$ SeafoodAl Mina

ryba is a Michelin Bib Gourmand seafood restaurant at Zayed Port in Al Mina, Abu Dhabi, from chef Faisal Alharmoodi, grilling local catch over charcoal.

OrderCharcoal-grilled local hammour, then the chocolate pâte à choux Michelin names as the signature dessert.

TipA Sunday set menu is AED 350 for two, according to tbreak's 2026 price check, and the restaurant is a short walk from the Zayed Port fish market.

Falwa ★ 4.0

$$$ EmiratiAl Jubail IslandChef Faisal Alharmoodi

Falwa is a modern Emirati restaurant at Abu Dhabi Royal Equestrian Arts on Jubail Island, Abu Dhabi, from chef Faisal Alharmoodi, cooking over charcoal.

OrderThe lamb biryani with hashwa, the grilled hammour with Emirati gazpacho and the khameer focaccia shrimp.

TipThe menu lists lamb biryani at AED 125 and charcoal-grilled hammour at AED 148, and a separate room is set aside for private dining.

Asyak Grill ★ 4.2

$$ PersianAl Mina

Asyak Grill cooks Persian charcoal grills at Zayed Port in Al Mina, Abu Dhabi, with koobideh, hamour barg and mixed grill platters made for sharing.

OrderKoobideh or the marinated hamour barg, the two dishes the restaurant names on its own site.

TipWhat's On describes super-sized grills designed to share, so one mixed grill platter suits a table of friends.

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