Prep Time 10 Min
Cook Time 30 Min
Servings3 servings People
Calories520 kcal
I’ve made this sengari-style mackerel a few times now, usually for a weekend lunch when fresh fish shows up at the market. It’s an Egyptian dish where you butterfly the mackerel flat so the marinade really gets into the flesh – makes it juicy after baking. In my kitchen, I start by washing the fish extra well because mackerel can be strong-smelling, then squeeze lemon right away to cut that. The mix of garlic, tomatoes, peppers, cilantro, oil, salt, cumin, and more lemon sits on it overnight; that’s what builds the flavor. Last batch, I left out the hot pepper for my younger one and it was still good, just milder. The fisherman’s rice is dead simple – onion browned in oil, grated tomato, rice toasted a bit, then water and spices to simmer. It comes out fluffy and pairs with the fish without overpowering. Total hands-on time is short, under 45 minutes if you don’t count marinating, but plan ahead. We eat it hot from the oven with some bread on the side. My family goes back for the crispy edges on the fish skin.
Ingredients
- 2.2 pounds mackerel, butterflied open
- 2 tablespoons chopped garlic
- 2 tomatoes, cut into small cubes
- 2 bell peppers
- 1 hot pepper
- 1 bunch fresh cilantro, chopped
- 2 lemons (for juice)
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon cumin
Fisherman’s Rice
- 2 cups rice
- 1 onion, chopped
- 1 tomato
- 1 tablespoon salt
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- 2 cups boiling water
Instructions
- Wash the fish well, butterfly it sengari-style, and squeeze juice from one lemon over it. Let it sit a bit.
- Cut tomatoes into small cubes. Chop bell peppers and hot pepper coarsely – a food processor works if you have one. Chop the cilantro.
- Mix everything: garlic, tomatoes, peppers, cilantro, oil, salt, cumin, and juice from the second lemon.
- Rub the marinade all over the fish inside and out. Cover and leave in the fridge overnight, or at least 4 hours.
- Put fish in a baking dish. Bake at 400°F for about 30 minutes, until flaky.
For the Rice
- Heat 2 tablespoons oil in a pot, add chopped onion, cook till golden brown.
- Grate in the tomato, stir a minute.
- Add rice, stir to coat with the oil and veggies.
- Sprinkle in salt and cumin.
- Pour in boiling water. Bring to boil, then lower heat, cover, and simmer till water’s gone and rice is tender, around 15 minutes.
- Serve hot next to the fish.
Why You’ll Love This Recipe
- Minimal chopping once you have the basics down, and rice cooks while fish bakes.
- Tangy lemon cuts the fish’s richness, with peppers adding just enough crunch.
- Fills up 3 people easily for lunch; I portion leftovers into containers right away.
Chef’s Tips for Perfection
- Pat the fish dry after washing or marinade won’t stick as well.
- Check at 25 minutes – my oven heats unevenly, so fish can dry out fast past that.
- If no hot pepper, a pinch of chili flakes does the job without much heat.
Storage and Reheating
Leftovers go in the fridge covered for up to 2 days. Reheat fish gently in the oven at 300°F wrapped in foil to keep moist, rice on stove with a splash of water.
Nutritional Notes
Per serving: around 520 calories, mostly from the fish fats and rice. High in protein, some vitamins from the veggies and lemon.
