Egyptian
Samak Singari
Samak Singari is an Egyptian whole fish split open from the back, rubbed with garlic, cumin, lemon, and vinegar, then baked under a bright topping of onions, tomatoes, peppers, and herbs. It is served hot with the fish lying open, tender and fragrant with its seasoned juices.
Watch it madecookbites · 2:25
Ingredients
- Whole sea bass, grey mullet, or bream, scaled and gutted1 large, about 700g
- Fine salt1 tsp, plus more to taste
- Ground cumin1 1/2 tsp
- Ground coriander1 tsp
- Black pepper1/2 tsp
- Garlic cloves, crushed5
- Lemon juice3 tbsp
- White vinegar1 tbsp
- Olive oil or sunflower oil4 tbsp
- Onion, thinly sliced1 medium
- Tomato, finely diced1 large
- Green bell pepper, thinly sliced1 small
- Fresh hot green chili, sliced1, optional
- Fresh coriander, chopped1/4 cup
- Flat-leaf parsley, chopped1/4 cup
- Lemon slices4
Method
- Heat the oven to 220°C and lightly oil a baking tray.
- Open the fish in the Egyptian singari style by cutting along the back beside the spine so the fish lies flat, leaving the belly side attached; rinse briefly and pat very dry.
- Mix the salt, cumin, ground coriander, black pepper, crushed garlic, lemon juice, vinegar, and 2 tablespoons of oil into a loose spice paste.
- Rub the spice paste thoroughly over the flesh, skin, head, and slits of the opened fish, then let it stand for 10 minutes while you prepare the topping.
- In a bowl, toss the onion, tomato, bell pepper, chili if using, fresh coriander, parsley, a small pinch of salt, and the remaining 2 tablespoons of oil.
- Lay the fish skin-side down on the tray, opened flat, and spread the vegetable-herb mixture evenly over the flesh.
- Tuck the lemon slices around and partly under the fish, then bake for 20 to 25 minutes until the flesh is opaque, the topping has softened, and the edges are lightly browned.
- Spoon the pan juices back over the fish and serve immediately, opened flat, with Egyptian rice or baladi bread.
Common questions
Can I substitute a different fish for Samak Singari, and which works best?
Yes. Whole sea bass, grey mullet, and bream all work well because they’re firm enough to open and roast. If substituting, choose a whole fish of similar size and thickness so the cooking time stays close to 20–25 minutes.
How long should I marinate the fish before baking?
This dish only needs a short rest. Ten minutes is enough for the spice paste to cling and lightly season the fish. Longer marinating isn’t necessary and can make the flesh too soft, especially because vinegar and lemon are acidic.
What are the most common mistakes when making Samak Singari?
The biggest mistakes are not drying the fish well, overloading it with wet topping, and overbaking. A wet fish won’t brown properly. Also avoid cutting all the way through the belly; it should stay attached so it opens flat.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then refrigerate in a covered container for up to 2 days. Reheat gently in the oven so the fish doesn’t dry out. The topping may soften, so it’s best eaten fresh, but it still tastes good cold or warm.
What should I serve with Samak Singari?
Serve it with rice, baladi bread, or roast potatoes to catch the juices. A simple salad, tahini, or extra lemon wedges also works well. Keep sides mild so the cumin, coriander, garlic, and chili stay the focus.