Alexandrian Singari Fish (Samak Singari)
We prepare singari fish the way it is made along the Alexandria corniche, where the fish is opened from its back and stuffed with a green mixture of garlic, cilantro, and dill before it is grilled until its surface browns.
It is a coastal dish in which we treat fresh fish with the lightest touch, for the aromatic mixture and high heat alone create the flavor for which the seaside tables of Egypt are known.
Open the fish from its back rather than its belly and butterfly it open like a book while keeping the skin attached, then remove the backbone, wash it, and dry it well, for opening from the back is what sets the singari apart and lets the mixture touch all of the flesh.
Pound the garlic with the cilantro, dill, parsley, and green pepper, then add the cumin, paprika, black pepper, salt, lemon juice, oil, and vinegar until it comes together into an aromatic green paste.
Coat the fish with the mixture inside and out and pack it into the slits, then leave it to absorb the flavor for about twenty minutes in a cool place.
Arrange the fish in a greased tray and grill it in an oven preheated to 220 degrees Celsius for about twenty minutes until the flesh is cooked through and the surface browns, for the flesh flakes easily when pierced with a fork once done.
Sprinkle fresh lemon juice over it and serve it hot, for the heat and lemon together bring out the aroma of the Alexandrian mixture.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Alexandrian Singari Fish (Samak Singari), and how to fix them:
Shorten the oven time and watch the color, for fish cooks quickly and dries out if left longer than needed.
Move the tray to the top rack for the last five minutes or turn on the top broiler until the surface takes on color.
Cut shallow slits in the flesh and rub the mixture into them, for the slits hold the mixture and carry it deep into the flesh.
Keep it covered in the refrigerator for up to two days, and reheat it gently in the oven so it does not dry out.
We do not recommend freezing it cooked; it is better to freeze the fish raw and seasoned and grill it fresh.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| tilapia | grey mullet | same weight, 900 g | Grey mullet is a little richer and its sea flavor more pronounced |
| dill | extra cilantro | same weight | The flavor moves closer to cilantro alone, without the aroma of dill |
| hot green pepper | bell pepper | same weight, 15 g | The dish becomes non-spicy and suits children |
| lemon juice | diluted white vinegar | half the amount | The acidity stays close, with a slightly sharper flavor |
| Ingredient | Half the amount | Amount (base) | Double |
|---|---|---|---|
| Whole fish | 450 g | 900 g | 1800 g |
| Garlic | 15 g | 30 g | 60 g |
| Lemon juice | 45 ml | 90 ml | 180 ml |
| Fresh cilantro | 20 g | 40 g | 80 g |
| Ground cumin | 2 g | 4 g | 8 g |
| Paprika | 1.5 g | 3 g | 6 g |
Dry the fish well before seasoning and grill it over high heat, for a dry surface and strong heat give a browned face instead of pale, poached flesh.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
