Masgouf Samak Mashwi
A celebrated Iraqi national dish, Masgouf features a whole carp or other freshwater fish, marinated and then slow-grilled over an open flame, often with a distinctive vertical preparation. It's known for its smoky flavor and tender, flaky flesh, typically served with a variety of accompaniments.
🧂 Ingredients
- 1.5-2 kg Whole carp or similar freshwater fish(scaled, gutted, and split lengthwise down the back, but not cut through)
- 1/4 cup Olive oil
- 3 tbsp Lemon juice
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Coriander powder
- 1/2 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 2 medium Onions(sliced thinly)
- 2 medium Tomatoes(sliced)
- 1/2 cup Fresh herbs (parsley, cilantro)(chopped, for garnish)
- 2 tbsp Tamarind paste (optional)(mixed with a little water)
👨🍳 Instructions
- 1
Prepare the fish: Rinse the fish thoroughly inside and out and pat dry. Make deep slashes on the flesh side of the fish to allow marinade to penetrate. Spread the fish open, skin-side down, and secure it with skewers or wooden pegs to maintain its shape for grilling.
💡 Tip: Ensure the fish is cleaned properly, removing all scales and innards. - 2
Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, salt, and pepper. If using, add the diluted tamarind paste. Rub this marinade all over the fish, ensuring it gets into the slashes and cavity.
- 3
Marinate the fish: Let the fish marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator. If refrigerating, bring it back to room temperature before grilling.
- 4
Prepare the grill: Set up a grill for indirect heat. Traditionally, Masgouf is grilled vertically against a clay or brick structure, or using a special metal frame. If using a standard grill, you can place the fish on a grill basket or directly on the grates, ensuring it's positioned to cook evenly.
💡 Tip: The ideal heat is medium-low, allowing the fish to cook through without burning. - 5
Grill the fish: Place the fish on the prepared grill. Cook for approximately 45 minutes to 1 hour per side, or until the flesh is opaque and flakes easily with a fork. The skin should be crispy and slightly charred. Baste occasionally with any remaining marinade or olive oil.
💡 Tip: Rotate the fish periodically for even cooking. Monitor for flare-ups. - 6
Prepare accompaniments: While the fish is grilling, arrange sliced onions and tomatoes around the fish or grill them alongside. These can be lightly seasoned.
- 7
Serve: Once cooked, carefully remove the fish from the grill. Garnish generously with fresh chopped parsley and cilantro. Serve immediately with the grilled vegetables, Iraqi bread (like Khubz), and perhaps a side of rice or a simple salad.
💡 Pro Tips
- ✓The quality of the fish is paramount; use the freshest freshwater fish available.
- ✓Don't overcook the fish, as it can become dry.
- ✓The smoky flavor is key, so use charcoal or wood for grilling if possible.
- ✓Adjust the marinade ingredients to your preference, adding more chili for heat if desired.
🔄 Variations
- Other freshwater fish like tilapia or bream can be used.
- A pinch of sumac can be added to the marinade for a tangy flavor.
- Some recipes include a stuffing of herbs and spices inside the fish cavity before grilling.