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Samaka (grilled Nile fish): recipe illustration
Fish & seafood

Samaka (grilled Nile fish)

Nile fish marinated in lemon and cumin, then grilled or pan-fried until the flesh is golden. A speciality of the riverside towns, served hot with onions and bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

226 kcal per serving

Protein
24.6 g
Carbohydrates
3.6 g
of which sugars
1.7 g
Fat
11.4 g
of which saturated fat
1.8 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Squeeze the juice of one lemon and mix it with the crushed garlic, cumin, paprika, salt and pepper.
  2. Brush the fish fillets with this mixture and leave them to marinate for 15 minutes in the fridge.
  3. Heat the oil in a non-stick pan over medium-high heat.
  4. Place the fillets skin side or thickest side down first and cook for 3 to 4 minutes without moving them.
  5. Gently turn the fillets over and cook for another 2 to 3 minutes until the flesh flakes easily with a fork.
  6. Serve with red onion rings, chopped parsley and the second lemon cut into wedges.

Variations and tips

Oven version. Arrange the fillets on a tray, drizzle with oil and bake for 12 minutes at 200 °C.

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Original Ecomely recipe.