Delectable Keto Egyptian Fesikh (Salted Fish) with Spiced Cauliflower Rice and Zesty Lemon Salad

Allergens

Fish (Fesikh)

Ingredients

• 1. Fresh Fesikh (salted fish), deboned and filleted 2. Cauliflower, grated or riced 3. Olive oil 4. Garlic, minced 5. Onion, finely chopped 6. Ground cumin 7. Ground coriander 8. Salt and pepper, to taste 9. Lemon juice, freshly squeezed 10. Zest of one lemon 11. Fresh parsley, chopped 12. Cucumber, thinly sliced 13. Cherry tomatoes, halved 14. Kalamata olives, pitted 15. Feta cheese, crumbled (optional)

Instructions

1. Prepare the Fesikh by rinsing under cold water to remove excess salt and pat dry with paper towels. Set aside.
2. In a large pan, heat olive oil over medium heat and sauté onion until translucent. Add garlic and cook for another minute.
3. Stir in the cauliflower rice, spices, salt, and pepper. Cook until the cauliflower has softened and absorbed the flavors. Set aside to cool slightly.
4. In a separate bowl, combine lemon juice, zest, parsley, cucumber, cherry tomatoes, olives, and feta cheese (if using). Toss gently to mix.
5. To plate, place a generous portion of the spiced cauliflower rice on each plate, forming a bed for the Fesikh fillets. Lay the fillets atop the rice and garnish with a lemon wedge. Serve the zesty lemon salad on the side.

Chef’s Insight

The combination of textures and flavors creates a truly memorable dining experience.

Notes

Serve with a glass of red wine or herbal tea for a complete Egyptian dining experience.