Sanjari Fish (Opened from the Back and Roasted)

Sanjari fish — a distinctive way to roast whole fish: it’s opened from the back, filled with a vegetable-and-spice stuffing, left open and roasted in the oven. Popular across Gulf countries and Egyptian coastal cities. Large fish (commonly mullet) are typically used.

Progress: 11%Step 1 of 9

4 servingsBack to recipeDesserts

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/17 checked ingredients.

Large fish — any type you prefer (important that it’s large; mullet is traditional)2 onions3 grated carrots4 garlic cloves, crushed1 tomato — optional1 green bell pepper1 hot chili pepper2 lemonsGround cuminBlack pepperFish seasoningPaprika or sweet red pepper powder1 tablespoon mustardOlive oil

Note

Do not over-roast the fish so it doesn’t dry out and lose its juiciness.The word “Sanjari” refers to the method of opening the fish from the back; “Sanjari” is the name of this preparation.For more of Fatima’s great recipes, see: Gulf Shrimp Hamisa

Step 1

First and most importantly... open the fish from its back, not its belly; you can ask the fishmonger to do this... then clean the fish and let it drain

Cooking notes

Gulf Shrimp Hamisa

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Sanjari Fish (Opened from the Back and Roasted) cook mode | Zesta