Baby Snapper with Harissa and Samke Hara Sauce
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Lebanese
Baby Snapper with Harissa and Samke Hara Sauce
Description
The baby snapper is baked at 180°C for 15 minutes until cooked through. The Samke Hara Sauce is a thick paste made by blending tahini with water, mashed garlic, and lemon juice, then mixed with chopped coriander, red bell pepper, crushed pistachios, and a measured amount of harissa for heat and depth.
Harissa itself is prepared by processing roasted capsicum, dried chili, fresh birdseye chili, garlic, cumin, ground coriander, sea salt, and olive oil into a smooth spicy chili paste. It stores well in the fridge and provides intense flavor and heat.
After baking, the snapper is served topped with the Samke Hara Sauce, combining creamy tahini elements with fresh herbs and chili heat, delivering a layered flavor profile where the mild fish carries the rich and spicy sauces.
Harissa, made in advance, acts as a versatile condiment that can also enhance other dishes or serve as a dipping sauce. The dish embraces Middle Eastern flavors through its components.
Ingredients
- 1 snapper scaled and cleaned, medium sized
Samke Hara Sauce
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 tablespoon harissa see below
- 2 tablespoons pistachio crushed
- 2 tablespoons water cold
- 2 cloves garlic mashed
- 1/2 red bell pepper red capsicum
- 1/2 Coriander chopped, bunch
Harissa:
- 200 grams capsicum roast (roasted
- 100 grams dried chili
- 200 grams birdseye chilli stems removed, fresh
- 4 cloves garlic
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 tablespoon salt sea salt
- 200 ml olive oil
Instructions
- Bake the fish in the oven at 180°C (355 F) for 15 minutes.
Samke Hara Sauce
- To make the sauce, mix the tahini with water, add garlic and lemon juice. This should make a thick paste.
- Add remaining ingredients and mix.
- Remove the fish from the oven and put on plate, spoon sauce over the top and serve.
Harissa
- Drain water from dried chilies and place in a food processor with all the ingredients except olive oil.
- Add the oil while the processor is running until the mixture has formed a paste.
- For smoother consistency, add more oil.
Notes
- Harissa is a pungent chili paste rich in Middle Eastern flavors and can be stored in the refrigerator for up to one month.
- This harissa can be used as a condiment for barbecues, dips, or other dishes beyond this recipe.
User Reviews
Overall Rating
4.9
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