Ringa
Smoked Black Cod, Tahini, Pickled Green Garlic, Black Lime, Nigella Seeds, Shiso
Chef Philip Sanad of Bar Bibi | San Francisco, CA
“Fish preservation became essential during flooding cycles and religious fasting seasons in Ancient Egypt. Traditionally made with salted and smoked herring, "Ringa" evolved to be a street food staple in modern times and is mostly enjoyed during Sham Al Nassim, an ancient Egyptian spring festival that celebrates renewal and harvest. This recipe uses smoked San Francisco black cod to celebrate a local favorite fish, tahini, and lots of spring alliums.” —Chef Philip Sanad
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Pickled Green Garlic:
Thinly sliced green garlic
Banyuls vinegar
Red wine vinegar
Granulated sugar
Kosher salt
Ringa:
450 grams black cod, cured and smoked
Kosher salt
150 grams tahini
Crème fraîche
50 grams finely chopped mixed herbs (dill, parsley, cilantro, and mint)
50 grams diced spring onions
20 grams diced green garlic
Zest and juice of 2 lemons
To Assemble and Serve:
Shiso leaf
Black lime powder
Nigella seeds
Fresh mint leaves
Allium blossoms
METHOD
For the Pickled Green Garlic:
Place green garlic in a nonreactive container and set aside. In a saucepan over medium-high heat, combine 1½ parts Banyuls vinegar, 1½ parts red wine vinegar, 1 part sugar, and 2 parts water. Season with salt. Bring to a boil. Pour over green garlic and let cool 24 hours. The next day, cover and refrigerate.
For the Ringa:
On a clean works surface, generously season fish with salt. Transfer to a wire rack and let drain 1 hour. Pat dry. Hot smoke 1 hour. Let cool, then shred. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add tahini and mix until mixture is creamy and spreadable. Season with crème fraîche. Fold in remaining ingredients until evenly incorporated. Season with additional salt and lemon juice. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place shiso leaf on a serving plate. Top with 1 quenelle Ringa. Garnish with 3 pieces Pickled Green Garlic. Finish with black lime powder, nigella seeds, mint, and allium blossoms.
