Entree: Egypt – Upper Egypt – رنجة ➤ Renga (Salted herring pan-fried or stewed with onions and tomatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) salted herring (ringa), whole or fillets, rinsed and desalinated (see instructions)
- 3 tbsp (45 ml) vegetable oil or light olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced (9 g)
- 2 medium tomatoes, about 10 oz (300 g), chopped
- 1 small green bell pepper, about 4 oz (115 g), sliced (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) red chili flakes or to taste
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) brown sugar or to balance acidity
- 1/2 tsp (3 g) kosher salt, or to taste after desalting
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) water or fish stock

Instructions

1. To desalinate the ringa, place the rinsed fish in a bowl and cover with cold water. Soak 20–30 minutes, changing the water once; taste a small piece and repeat if still too salty. Pat fish dry and trim if needed.
2. Heat oil in a skillet over medium-high heat. Add sliced onion and sauté until softened and beginning to brown, about 8 minutes.
3. Add minced garlic and sliced green pepper (if using) and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes, cumin, coriander, and chili flakes. Cook until tomatoes break down and form a saucy base, about 6–8 minutes.
5. Add lemon juice, brown sugar, and 1/4 cup (60 ml) water or fish stock; bring to a gentle simmer. Adjust seasoning carefully, adding up to 1/2 tsp (3 g) salt only if needed.
6. Nestle the desalinated ringa pieces into the sauce, spooning sauce over the fish. Reduce heat to medium-low, cover, and simmer 6–10 minutes until fish is cooked through and flavors meld.
7. Remove lid, simmer 1–2 minutes more to thicken sauce if needed. Sprinkle chopped parsley over the top and drizzle a little extra lemon juice to brighten.
8. Serve warm with Egyptian flatbread (baladi) or plain rice.