📝 About This Recipe
A cornerstone of the Sham El-Nessim festival since the time of the Pharaohs, Fesikh is a masterclass in ancient preservation. This delicacy features Grey Mullet that has been sun-dried and fermented in a heavy brine, resulting in a buttery, pungent, and deeply savory profile. It is an adventurous culinary journey that rewards the patient cook with a complex umami flavor unlike any other seafood in the world.
🥗 Ingredients
The Fish
- 4 large Fresh Grey Mullet (Bouri) (Whole, with scales and guts intact; must be extremely fresh)
The Curing Mix
- 1 kg Coarse Sea Salt (Do not use iodized table salt)
- 2 tablespoons Turmeric powder (Acts as a natural antiseptic and provides color)
- 1 tablespoon Cayenne pepper (Helps deter pests during the drying phase)
For Serving
- 1/2 cup Extra Virgin Olive Oil (To mellow the saltiness)
- 4-5 pieces Fresh Lemons (Cut into wedges)
- 2 bunches Green Onions (Trimmed and cleaned)
- 1 large Red Onion (Thinly sliced into rings)
- 1/4 cup White Vinegar (For soaking the onion rings)
- 1/2 cup Tahini paste (Optional side for dipping)
- 6-8 loaves Baladi Bread (Egyptian Flatbread) (Or any whole-wheat pita)
👨🍳 Instructions
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1
Thoroughly wash the fresh mullet under cold running water, paying special attention to the gills. Ensure all slime is removed from the skin.
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2
Hang the fish by their tails in a cool, breezy, and shaded area for 24 hours. The goal is to dry the exterior and allow the fish to slightly swell; place a tray underneath to catch any drippings.
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3
After 24 hours, use paper towels to pat the fish completely dry. Ensure the gills are free of excess moisture.
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4
In a large bowl, mix the coarse sea salt, turmeric, and cayenne pepper until the color is uniform.
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5
Open the gill covers of each fish and pack them tightly with as much salt mixture as they can hold. This is the most critical step for safe fermentation.
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6
In a heavy-duty plastic bag or a sterilized glass jar, sprinkle a thick layer of the salt mix on the bottom.
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7
Lay the fish in the container, alternating the direction of the heads. Sprinkle a generous amount of salt between each layer of fish.
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8
Squeeze as much air out of the bag as possible before sealing it tightly. If using a jar, ensure it is packed to the brim to minimize oxygen exposure.
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9
Wrap the container in multiple layers of plastic wrap and then aluminum foil to ensure it is airtight and to contain the strong aroma.
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10
Store the fish in a cool, dark place for 15 days (in winter, this may take up to 25 days). Turn the bag or jar over every 3 days to ensure the brine distributes evenly.
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11
To serve, remove the fish from the salt. Cut off the head and tail, then slit the belly to remove the innards.
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12
Rinse the cavity quickly under cold water, then use a knife to scrape the silver skin and scales off, or simply peel the meat away from the skin.
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13
Fillet the fish and place the pinkish-grey meat on a serving platter. Drizzle generously with olive oil and plenty of lemon juice to balance the salt.
💡 Chef's Tips
Always source your fish from a high-quality fishmonger; the fish must be 'sushi-grade' fresh before you begin the drying process. If the fish flesh feels soft or has a foul (rather than pungent) odor, do not consume it; traditional Fesikh should be firm and salty. Never use fine table salt, as it absorbs too quickly and will make the fish inedibly salty; coarse sea salt is essential for slow curing. Keep the onions in vinegar for at least 30 minutes before serving to take the 'bite' out of them, making them a perfect palate cleanser.
🍽️ Serving Suggestions
Serve with plenty of chilled green onions (scallions) to provide a fresh, crunchy contrast to the rich fish. Accompany with warm, toasted Baladi bread or pita to scoop up the fillets and oil. Pair with a side of creamy Tahini sauce mixed with a little lemon and cumin to help cut through the saltiness. Enjoy with a glass of cold hibiscus tea (Karkadeh) or a lemon-mint juice to refresh the palate after the meal.