Alexandrian Mullet Singari (Bouri Singari)Egyptian
PlateMap recipe · #129

Alexandrian Mullet Singari (Bouri Singari)

A whole grey mullet opened along the back, coated with a tasbeeka paste of garlic, cumin, tomato paste and chili, topped with diced tomato, green and red pepper, dill, parsley and lemon slices, and baked in an open foil boat. The Alexandrian way with bouri.

75minutes
4Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Opening the fish

    15 minutes

    Clean the grey mullet and open it along the back from head to tail, leaving the belly whole, so it lies open like a book. Score the flesh lightly.

    Success cue

    The fish lies flat and open in one piece.

  2. 02

    Tasbeeka

    5 minutes

    For the tasbeeka, crush the garlic with the salt, cumin, black pepper and green chilies, then mix in the tomato paste, lemon juice and oil.

    Success cue

    A thick red paste.

  3. 03

    Coating

    10 minutes

    Heat the oven to 200°C. Shape a boat from a double sheet of foil, lay the fish in it and spread the tasbeeka over the open flesh and the skin.

    Success cue

    The fish is coated red inside and out.

  4. 04

    Topping

    8 minutes

    Cover the fish with the diced tomatoes, the diced bell peppers and red bell pepper, the chopped dill and parsley, then lay the lemon slices on top.

    Success cue

    An even layer of colorful topping.

  5. 05

    Baking

    35 minutesOven heat

    Bake the open foil boat for 30 to 35 minutes, until the topping browns at the edges and the thickest part of the fish reaches 63°C.

    Success cue

    Browned topping and flesh that flakes at the bone.

    Watch out

    Fish must reach 63°C in the thickest part.

  6. 06

    Serving

    1 minute

    Serve the fish in its foil boat.

    Success cue

    The fish whole, with its topping intact.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Leaving the foil boat open lets the topping roast and brown instead of steaming.

  • • Ask the fishmonger to open the fish along the back and take out the spine; it cooks evenly and serves easily.
  • • Spread the paste inside the opening too, not only on top.

Common mistakes

  • • Opening the fish along the belly, so it falls apart when lifted.
  • • Closing the foil, which steams the topping and keeps it pale.

Serving ideasServe with rice, tahini salad and baladi bread.

Potential allergens

Fish

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Which fish can I use instead of mullet?

Sea bass or sea bream of about the same size; bake a smaller fish for 20 to 25 minutes.

Can I make it with fillets?

Yes. Spread the paste on thick fillets, add the topping and bake for 15 to 20 minutes.

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