Zesty Egyptian Feseekh with Fermented Fish and Lemon

Name: Zesty Egyptian Feseekh with Fermented Fish and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: 2 whole mullet fish; Sea salt; 2 large lemons; 1 tablespoon olive oil; 1 teaspoon coriander seeds; 2 cloves garlic; 1 tablespoon chopped fresh parsley; 4 flatbreads; 1 large tomato

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

2 whole mullet fish

cleaned and gutted

Sea salt

as needed for brining

For the Lemon Dressing

2 large lemons

juiced

1 tablespoon olive oil

1 teaspoon coriander seeds

crushed

For the Garnish

2 cloves garlic

thinly sliced

1 tablespoon chopped fresh parsley

For the Accompaniments

4 flatbreads

warmed

1 large tomato

diced

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