Spiced fish (Samkeh harra)
Spiced fish (Samkeh harra)
6 portions
Ingredients
- 1 whole fish seabream or seabass
- 5 garlic gloves crushed or minced
- 1 cup of tahini paste
- 1 TSP hot chili powder
- 1 cup of raw pine nuts
- 1/2 bunch of parsley, finely chopped
- 1 cup freshly squeezed lemon
- 4 TBSP of ground coriander
- 4 cups of water
- Half a cup of olive oil
- Salt and pepper
Preparation
- Preheat the oven to 180 C.
- Rub the fish with white vinegar and salt, then rinse with cold water to remove any smell.
- Cut the fish in half and insert lemon slices inside the fish for flavoring.
- On a cooking tray, drizzle some olive oil, place the fish and bake it for 25 minutes.
- In a small pan, mix 1 cup of pine nuts with 2 TBSP of olive oil and cook on a medium heat for 3 minutes until they turn brown.
- In another pan, add the crushed garlic with one cup lemon juice, tahini paste, water, salt, coriander and chili pepper, cook over medium heat and stir constantly.
- Bring the tahini sauce to a boil while stirring. Add the pine nuts and let it cook for a total of 20 minutes while keeping on stirring non stop.
- Once the fish is baked, lay it on a serving platter, pour the tahini sauce and garnish it with some pine nuts, pomegranate and finely chopped parsley .
