Zesty Egyptian Feseekh with Fermented Fish and Lemon
A traditional Egyptian dish of fermented, salted fish delicately infused with lemon notes, served with a tangy garnish.
Preparation
Get these tasks done before you start cooking.
Preparing the Feseekh
- 1
Clean and Dry Fish
Thoroughly clean and dry the fish.
- 2
Salt the Fish
Generously salt the fish both inside and out, ensuring even coverage.
- 3
Brine and Refrigerate
Store in a glass container and press the fish with a weight, then refrigerate for 2 weeks.
Tip: Use a refrigerator-safe weight to keep the fish pressed and prevent contamination.
Preparing the Lemon Dressing
- 1
Combine Ingredients
In a small bowl, whisk together the lemon juice, olive oil, and crushed coriander seeds.
- 2
Adjust Seasoning
Adjust seasoning to taste, if necessary.
- 3
Set Aside
Set aside for serving.
How to Make Zesty Egyptian Feseekh with Fermented Fish and Lemon
Total time: 1 h · Yields 4 servings
- 1
Fermentation
Allow the salted fish to ferment in the refrigerator for two weeks.
- 2
Dressing
Prepare the lemon dressing fresh on the day of serving.
- 3
Final Assembly
Once fermented, rinse excess salt from the fish before serving.
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