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Samak Mashwi
Egyptian Grilled Fish
A classic Egyptian dish featuring whole fish, typically tilapia or sea bass, marinated in a fragrant blend of cumin, garlic, and herbs, then grilled over charcoal until the skin is beautifully charred and the flesh is flaky and moist. Traditionally a Nile River specialty, this preparation highlights the fresh, clean taste of the fish enhanced by aromatic spices.
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- 2 Whole fish (tilapia or sea bass)(About 1-1.5 lbs (450-680g) each, scaled, gutted, and cleaned. Ask your fishmonger to do this.)
- 2 tbsp Ground cumin(Freshly ground is best for maximum flavor.)
- 6 cloves Garlic(Minced or finely grated.)
- 60 ml Fresh lemon juice(Approximately 2-3 tablespoons.)
- 60 ml Olive oil(Extra virgin recommended.)
- 1 cup Fresh cilantro(Roughly chopped, stems and leaves.)
- 1 tsp Cayenne pepper(Adjust to your spice preference. Can substitute with red pepper flakes.)
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Freshly ground.)
- for serving Tahini sauce(Homemade or store-bought.)
- for serving Cooked rice or flatbread(Optional, but traditional.)
ðšâð³ äœãæ¹
- 1
Prepare the fish: Rinse the cleaned fish inside and out under cold water and pat them thoroughly dry with paper towels. Make 3-4 deep diagonal scores on each side of the fish, cutting through to the bone. This helps the marinade penetrate and ensures even cooking.
â±ïž 5 minutes - 2
Make the marinade: In a small bowl or a food processor, combine the minced garlic, ground cumin, fresh lemon juice, olive oil, chopped cilantro, cayenne pepper, salt, and black pepper. Mix well until a coarse paste forms. If using a food processor, pulse until just combined; avoid over-processing into a smooth liquid.
â±ïž 5 minutes - 3
Marinate the fish: Rub the marinade generously all over the fish, making sure to get some into the scored cuts and the cavity. Place the marinated fish in a shallow dish or a resealable plastic bag. Cover or seal and refrigerate for at least 1 hour, or preferably 2 hours, to allow the flavors to meld. Do not marinate for more than 4 hours, as the lemon juice can start to 'cook' the fish.
â±ïž 2 hours (marinating time) - 4
Prepare the grill: Preheat your charcoal grill to medium-high heat (around 200-230°C / 400-450°F). The coals should be covered in gray ash. Alternatively, preheat a gas grill to the same temperature, or an oven to 220°C (425°F) if making the oven-roasted version.
â±ïž 15 minutes - 5
Grill the fish: Lightly oil the grill grates to prevent sticking. Carefully place the marinated fish directly onto the hot grill grates. Grill for approximately 10-12 minutes per side, or until the skin is deeply charred and crispy, and the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 63°C (145°F) at the thickest part.
â±ïž 20-25 minutes - 6
Rest and serve: Carefully remove the grilled fish from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more moist fish. Serve hot, drizzled with extra olive oil if desired, alongside tahini sauce and your choice of rice or flatbread.
â±ïž 5 minutes
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- âUse the freshest fish possible for the best flavor and texture.
- âDon't be afraid of charring the skin; it adds a wonderful smoky depth of flavor.
- âEnsure your grill is hot enough before placing the fish on it to achieve good searing and prevent sticking.
- âAdjust the amount of cayenne pepper to suit your heat preference.
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- Substitute tilapia or sea bass with other firm white fish like branzino, snapper, or even mackerel.
- For an oven-roasted version: Place marinated fish on a baking sheet lined with parchment paper. Roast at 220°C (425°F) for 20-25 minutes, or until cooked through and skin is slightly crisped.