Bran-coated fish (Samak Mashwi bel Rada) is a traditional Alexandrian grilling method where whole fish is coated in wheat bran and fire-roasted to smoky, tender perfection. This ancient Egyptian technique seals in moisture, creating juicy flesh with a distinctive charred flavor.
In Alexandria, Egypt, summer meant one thing: a pilgrimage to Kadoura. This bustling street-side fish landmark—half market, half open-air kitchen—was founded in 1950 in Mansheya, one of Alexandria’s liveliest districts. It quickly became a magnet for locals, tourists, and sun-weary Cairenes eager to feast on the sea’s bounty. I still remember my late father lifting me up to peer over the long rustic table, piled high with glistening fish resting on beds of ice, each one waiting to be chosen for the grill, the oven, or the fryer. My favorite was always the bran-coated fish, grilled the ancient Alexandrian way—smoky, succulent, and served with piping-hot baladi bread and a rainbow of vibrant mezze.
What is Samak Mashwi Bel Rada
Samak means fish, mashwi means grilled, and bel rada means with bran. This ancient Alexandrian technique involves coating whole fish in wheat bran and roasting it over an open fire. The bran forms a protective crust that keeps the flesh moist while imparting a subtle smokiness. Once cracked open, the bran reveals fork-tender, juicy fillets with a delicate charred flavor—an unforgettable taste of Alexandria’s coastal tradition.
Ingredients for Samak Mashwi Bel Rada
- Whole Fish: Pick fresh whole fleshy fish such as branzino, sea bass and Snapper. The fish should be cleaned and gutted.
- Aromatic Herbs: Dill, parsley, and cilantro
- Vegetables: Garlic and onion are essential in this recipe while carrot and celery are optional
- Lime: I prefer lime juice over lemon juice as it has a stronger flavor.
- Tomato: Use a juicy type of tomato such as globe tomatoes.
- Spices: coriander, and cumin are essentials, while smoked paprika and ground ginger are optional.
- Bran: Wheat bran is now available in health stores and online.
- Vinager: Use all natural white distilled vinegar, it ads an edge to the fish dressing, ask daqah.
How to make Samak Bel Rada
Making Samak Bel Rada doesn’t call for any advanced cooking skills. It is a forgiving recipe that is doable either on an open fire grill or under the broil in a conventional oven, in case you want to avoid the hassle of outdoor grilling.
Step 1: Marinate the Fish
In a food processor, blend all marinade ingredients (listed in the recipe card) into a smooth paste. Using a sharp knife, score several diagonal slits on both sides of the fish. Wearing gloves, thoroughly rub the marinade inside and out, making sure it seeps into the slits. Cover and refrigerate for up to 30 minutes—no longer, to avoid overpowering the delicate flesh.
Step 2: Coat with Bran
Dredge the marinated fish in the bran to make sure it is thoroughly and evenly coated.
Step 4: Grill or Broil
Arrange some lemon slices in a baking sheet, some fresh thyme or oregano. Arrange the metal rack on top and then transfer the fish to the metal rack fitted over the baking sheet and broil in a preheated oven. Alternatively, you can grill it on an open fire grill, 7-10 minutes on each side.
Step 5: Garnish & Serve
Garnish with lemon slices/wedges. Serve the fish hot with the fish Dakka (tangy, acidic dressing), Egyptian fish rice, tahini sauce, Egyptian salad.
Frequently Asked Questions
1. What makes Samak Mashwi bel Rada different from other grilled fish?
Samak Mashwi bel Rada is coated in wheat bran before grilling, which helps lock in moisture, keeps the flesh tender, and gives the fish a smoky, slightly nutty flavor.
2. Do you eat the bran crust or is it just for cooking?
The wheat bran forms a protective shell but it is a crispy and delightful when you eat it. additionally, Bran is a great fiber source.
3. What type of fish is best for this recipe?
In Alexandria, it’s traditionally made with whole white fish such as branzino, snapper, mullet or sea bass. However, any firm, whole white fish works well.
4. Can I make Samak Mashwi bel Rada without an outdoor grill?
Yes. While it’s traditionally fire-grilled for smoky flavor, you can adapt the method for a broil/oven or even a stovetop grill pan.
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Samak Mashwi Bel Rada (Egyptian Bran-Coated Fish)
Ingredients
- 1 whole sea bass, branzino or red snapper , branzino, Mackerel, or a red snapper, gutted & cleaned
- ¼ cup dill and or parsley/cilantro, stems and leaves included
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon salt
- ½-1 teaspoon black pepper
- 1 small yellow, red onion
- 1 green bell pepper , coarsely chopped
- 3 whole garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika, optional
- ½-1 teaspoon red pepper flakes or harissa paste , optional
- ¼-½ cup bran, depends on the size of the fish
For the Daqah
- 1 tablespoon minced garlic
- 1 green bell pepper , finely chopped
- 1 chili pepper , finely chopped, optional
- 1 grated tomato , almost 1/4-1/2 cup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 4 ice cubes
- Salt and pepper , to taste
Instructions
- Set the oven to broil at 400°F.
- Make the Marinade: Combine all the marinade ingredients in the container of the food processor and blend to a fine smooth paste.
- Marinate the fish: With a sharp knife make several diagonal slits along the fish and on both sides. With gloved hands thoroughly massage the fish inside out with the marinade. Let the fish sit in the marinade for no more than 30 minutes in the fridge.
- Coat the fish with the bran: Dredge the marinated fish into the ban. With gloved hands press the bran onto the surface of the fish, until it is thoroughly covered.
- Arrange some lemon slices in a baking sheet, some fresh thyme or oregano. Arrange the metal rack on top and then transfer the fish to the metal rack fitted over the baking sheet and broil in a preheated oven. Alternatively, you can grill it on an open fire grill, 6-7 minutes on each side.
- Broil: In a preheated oven, roast the fish for 20 to 30 minutes or until it is fork-tender and the translucent flesh has turned flaky and white.
- Serve the fish: Transfer the fish to a large oblong or rectangle serving dish, garnish with the daqah (recipe follows) wedges of lemon/lime, roasted potatoes and green aromatic herbs. Serve the fish along with “Salata Baladi” Egyptian green salad, ruz smack, and tahini sauce.
- Make the daqah, combine all the daqah ingredients in a mortar and pestle and pound until you reach a fine smooth dressing. Taste and adjust the seasoning. Sprinkle it on the fish bran skin right before you dig in.
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