Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully score both sides of the 1.5 kilogram whole sea bass deeply but not through the bone, then pat the fish completely dry with paper towels.

2. 2

   In a small bowl, combine 0.5 cup coarse sea salt, 0.25 cup granulated sugar, 1 tablespoon ground cumin, and 1 tablespoon ground coriander thoroughly to create the curing mixture.

3. 3

   Rub the entire 1.5 kilogram sea bass generously with the curing mixture, ensuring it penetrates the scores and fills the cavity.

4. 4

   Place the coated sea bass on a wire rack set over a tray, cover loosely with parchment paper, and refrigerate for 24 hours to cure, flipping once after 12 hours.

5. 5

   After curing, thoroughly rinse the 1.5 kilogram cured fish under cold running water to remove excess salt, then pat it very dry with paper towels.

6. 6

   In a separate bowl, whisk together 0.5 cup concentrated tamarind paste, 4 minced garlic cloves, 1 teaspoon red chili flakes, and 0.25 cup olive oil to form the tamarind glaze.

7. 7

   Brush the tamarind glaze generously over both sides of the 1.5 kilogram cured sea bass.

8. 8

   Garnish the 1.5 kilogram Samak Mamlouh bil Tamr Hendi with 0.5 cup fresh chopped cilantro and 1 small thinly sliced red onion before serving immediately.