Masgouf
Iraq's national fish: a whole butterflied carp marinated in tamarind, olive oil and turmeric, slow-grilled vertically beside an open wood fire.
Overview
Whole large fish butterflies open (a long cut down the back, leaving the belly attached). Marinated with olive oil, tamarind paste, lemon, garlic, salt, turmeric. Set skin-side down on a baking tray; grilled / roasted at very high heat 25-30 minutes until the flesh is opaque and the skin charred. Topped with sliced tomato, onion and parsley in the last 8 minutes.
Ingredients
- 1 whole large freshwater fish (1.4-1.8 kg - carp, perch, sea bass or trout) - butterflied (ask the fishmonger to remove the spine and open it flat, skin still on)
- 4 tablespoons olive oil
- 2 tablespoons tamarind paste (concentrate)
- 1 lemon (juice)
- 6 garlic cloves (crushed)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 onion (large, sliced)
- 2 tomatoes (large, sliced)
- 1 small bunch fresh parsley (chopped)
- 1 lemon (cut into wedges)
Method
Stage 1 - Marinade
- Whisk olive oil, tamarind, lemon juice, garlic, turmeric, cumin, salt, pepper in a bowl.
Stage 2 - Prep fish
- Pat fish dry. Score the flesh side in a 3 cm crosshatch.
- Lay flesh-side up on a foil-lined baking tray.
- Brush the marinade generously over the flesh, into the scores.
- Rest 1 hour.
Stage 3 - Grill
- Heat oven to 240°C (220°C fan) with the top rack high under the grill.
- Place the tray under the grill 18 minutes.
Stage 4 - Top
- Lay the sliced tomato and onion over the surface of the fish.
- Drizzle with another tablespoon of olive oil.
- Grill another 8-10 minutes - vegetables soften, fish is fully cooked, skin charred where exposed.
Stage 5 - Serve
- Scatter parsley; lemon wedges alongside.
- Set the whole fish on the table; eat with hot flatbread, picking the flesh in chunks.
Notes
- Butterfly properly: The fishmonger needs to remove the spine and most bones, leaving a flat fish with the skin intact. Without this it's a different dish.
- Tamarind is signature: The sour-fruity note distinguishes Iraqi masgouf from any other grilled fish. Don't substitute lemon alone.
- Open-fire ideal: A BBQ with offset wood-fire heat (vertical-grill style) gives the most authentic result. Oven grill at full heat is the home compromise.
Storage
- Best eaten same day. Refrigerate 2 days; eat cold or warm gently.
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