Friday,22 February, 2019
Current issue | Issue 1391, (26 April - 2 May 2018)
Friday,22 February, 2019
Issue 1391, (26 April - 2 May 2018)

Ahram Weekly

Grilled mullet fish in zesty dressing (bouri mashwi)

Grilled mullet fish
Grilled mullet fish

Serves 2-3


2 grey mullet fish, 350 - 500 gm each; (whole, scaled, insides removed, heads and tails intact)


Juice of 10 lemons

1/4 cup vinegar

5-6 garlic cloves (minced)

1 green chili (whole, seeded) 

Salt + pepper + fish seasoning

2 tbsp sunflower or corn oil



Wash fish to cleanse thoroughly under running tap water.  Drain well in a strainer.  Pat dry with kitchen paper towels.  Fix a grill of your choice; coal, electric, top stove griddle, or broiler inside an oven.  Season fish inside-out with salt and pepper.  Grill fish for 7 minutes on each side; turning once.  Meanwhile, heat a medium-sized saucepan on high.  Add oil and lower heat to medium.  Stir in garlic and green chili.  When garlic is translucent; add all seasoning.  Mix well with garlic.  Add lemon juice and vinegar.  Allow to be brought to a boil.  Remove saucepan and pour while sizzling, over the grilled fish; on top, on both sides and within inside the opening.  cover tightly with foil paper.  Allow fish to absorb dressing for a few minutes.  Open foil and serve aside with roasted potato, or fluffed fried rice with fried onion, tehine dip, arugula and crusty or baladi bread. 

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