Egyptian
Samak Mashwi
Egyptian grilled whole fish, rubbed with bran and cooked until smoky, then opened and soaked with a sharp garlic, cumin, lemon, and vinegar da'ah. It is served hot with baladi bread, salad, and rice or tahina on the side.
Watch it madeسفيرة الطبخ ام انوار · 8:18
Ingredients
- Whole sea bream, mullet, or sea bass, cleaned and scaled2 small fish, about 350-400g each
- Wheat bran1/2 cup
- Garlic cloves5, minced
- Ground cumin2 tsp
- Ground coriander1 tsp
- Red chili flakes or minced green chili1/2 tsp
- Fine salt1 1/2 tsp
- Black pepper1/2 tsp
- Fresh lemon juice3 tbsp
- White vinegar2 tbsp
- Olive oil or vegetable oil3 tbsp
- Water2 tbsp
- Fresh coriander or parsley, finely chopped2 tbsp
- Lemon wedgesto serve
Method
- Rinse the fish well, pat dry, and make 3 deep diagonal cuts on each side down to the bone.
- In a small bowl, mix the garlic, cumin, ground coriander, chili, salt, black pepper, lemon juice, vinegar, oil, water, and chopped coriander or parsley to make the da'ah.
- Spoon a little of the da'ah inside each fish cavity and into the cuts, saving most of the mixture for after grilling.
- Spread the wheat bran on a plate and press each fish into it on both sides so the skin is lightly coated.
- Heat a charcoal grill, grill pan, or heavy cast-iron pan until very hot.
- Grill the fish for 7 to 9 minutes per side, turning carefully once, until the bran is dark and smoky and the flesh flakes easily at the thickest part.
- Transfer the hot fish to a shallow dish and immediately spoon the remaining da'ah over both sides, letting it soak into the cuts and cavity.
- Rest for 3 minutes, then serve whole with lemon wedges, baladi bread, and tahina or rice.
Common questions
Can I substitute another fish for sea bream, mullet, or sea bass in Samak Mashwi?
Yes. Use any firm, whole fish that grills well, like snapper, branzino, trout, or grouper. Choose a similar size so it cooks evenly. Avoid very delicate fillets, which will break and dry out on the grill.
How long should I grill the fish so it cooks through without drying out?
For a medium whole fish, grill about 7 to 9 minutes per side over very hot heat. The exact time depends on thickness. It’s done when the flesh flakes easily near the thickest part and the bran is dark and smoky.
What are the most common mistakes when making Samak Mashwi?
The biggest mistakes are not drying the fish before coating, using a grill that isn’t hot enough, turning the fish too early, and overcooking. Also, don’t use too much da’ah before grilling or the bran coating may turn soggy.
How should I store leftovers, and how long will they keep?
Cool the fish quickly, then refrigerate it in a covered container for up to 2 days. Reheat gently in a low oven or covered skillet to avoid drying it out. The flavor is best fresh, and the bran crust will soften after storage.
What should I serve with Samak Mashwi?
Serve it whole with extra lemon wedges and a spoonful of the remaining da’ah. It pairs well with rice, baladi bread, tahini, salad, or grilled vegetables. The bright, garlicky sauce balances the smoky fish nicely.