Shaiyah Samak — Print Recipe — The Culinary Codex

Fresh Nile perch or tilapia marinated in a spiced paste of cumin, chili, and lime, then grilled whole over charcoal until the skin blisters and the flesh is flaky and moist.

Ingredients

1 whole Nile perch or tilapia (about 1kg), cleaned
3 tbsp olive oil
4 cloves garlic, minced
2 tsp ground cumin
1 tsp chili flakes
1 tsp ground coriander
Juice of 2 limes
1 tsp salt
1/2 tsp turmeric
1 small onion, thinly sliced
Fresh herbs for stuffing

Instructions

1 Score the fish on both sides with deep diagonal cuts about 2cm apart. This allows the marinade to penetrate deep into the flesh.
2 Mix olive oil, garlic, cumin, chili flakes, coriander, turmeric, lime juice, and salt into a paste. Rub thoroughly into the fish and cuts.
3 Stuff the cavity of the fish with sliced onion and fresh herbs. Marinate for at least thirty minutes at room temperature.
4 Grill the fish over medium-hot charcoal for seven minutes per side, until the skin is blistered and charred in spots.
5 Test for doneness by checking if the flesh flakes easily near the bone. Remove carefully to a platter using two spatulas.
6 Serve whole with fresh lime wedges, a simple salad, and warm bread. Guests pull portions of flaky flesh directly from the fish.

Did You Know?

Fishermen along the Nile in Sudan often grill their fresh catch right on the riverbank, creating an impromptu feast called a shumba.