V0: described, not machine-verified
Singaree Fish
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Ingredients
- Mullet fish1 kg
- Large onion, finely chopped1 large onion
- Garlic, minced¼ head of garlic
- Cumin and lemon juiceto taste
- Tomatoes2
- Green peppers2
- oilas needed
- Salt and pepperto taste
Allergens (inferred from ingredient names): fish
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 36, fat 16, carbs 8, fiber 2, sugar 4
Original steps
- Clean and butterfly the fish: Clean the fish and butterfly it by making a wide longitudinal cut along the belly (without separating the two halves), then season both the inside and outside with the chopped onion, minced garlic, spices, and lemon juice.
- Prepare the filling: Slice the tomatoes and green peppers into thin rings.
- Stuff and marinate: Place the tomato and green pepper rings inside the opened belly of the fish and let the stuffed fish sit for a while to absorb the marinade.
- Baking: Grease a baking tray and arrange the fish in it, drizzle a little oil and lemon juice over the top, then place in the oven until fully cooked and golden brown.
- Serving: Serve with tahini salad or a white seafood sauce.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking