Zesty Egyptian Feseekh with Fermented Fish and Lemon
Celebrating Traditional Middle Eastern Flavors
A traditional Egyptian dish of fermented, salted fish delicately infused with lemon notes, served with a tangy garnish.
- 2 weeks fermenting + 45 min preparation
- 4
- Advanced
Ingredients
For the Feseekh
For the Lemon Dressing
For the Garnish
For the Accompaniments
Preparation
Preparing the Feseekh
Clean and Dry Fish
Thoroughly clean and dry the fish.
Salt the Fish
Generously salt the fish both inside and out, ensuring even coverage.
Brine and Refrigerate
Store in a glass container and press the fish with a weight, then refrigerate for 2 weeks.
Use a refrigerator-safe weight to keep the fish pressed and prevent contamination.
Preparing the Lemon Dressing
Combine Ingredients
In a small bowl, whisk together the lemon juice, olive oil, and crushed coriander seeds.
Adjust Seasoning
Adjust seasoning to taste, if necessary.
Set Aside
Set aside for serving.
Cooking Process
Fermentation
Allow the salted fish to ferment in the refrigerator for two weeks.
Dressing
Prepare the lemon dressing fresh on the day of serving.
Final Assembly
Once fermented, rinse excess salt from the fish before serving.
Plating & Serving
Zesty Egyptian Feseekh with Fermented Fish and Lemon
Zesty Egyptian Feseekh with Fermented Fish and Lemon
Arrange on Platter
Arrange the fermented feseekh on a large platter, drizzling with lemon dressing and garnish with sliced garlic and parsley.
Serve Sides
Serve alongside warmed flatbreads and diced tomatoes.