Samak Mashwi Bel Rada (Egyptian Bran-Coated Fish)
Samak Mashwi bel Rada (Bran-Coated Grilled Fish) is a traditional Alexandrian grilling method where whole fish is coated in wheat bran and broiled or ire-roasted to smoky, tender perfection. This ancient Egyptian technique seals in moisture, creating juicy flesh with a distinctive charred flavor.
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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.
Nermine's Notes
1- The fish should be cleaned, by rinsing it with a mixture of lime juice, vinegar and water. The ratios are 1:1:2
2- If you are set on grilling the fish outdoors, then use all natural charcoal to avoid harmful toxins from infusing the fish.