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4.9 from 138 votes

Baby Snapper with Harissa and Samke Hara Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Lebanese

Ingredients

  • 1 medium sized snapper scaled and cleaned
Samke Hara Sauce
  • 2 tablespoons Tahini
  • 2 tablespoons lemon juice
  • 1/4 tablespoon harissa see below
  • 2 tablespoons pistachios crushed
  • 2 tablespoons cold water
  • 2 cloves garlic mashed
  • 1/2 red capsicum
  • 1/2 bunch coriander chopped
Harissa:
  • 200 grams roast capsicum
  • 100 grams dried chillies
  • 200 grams fresh birdseye chilli stems removed
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sea salt
  • 200 ml olive oil

Instructions

    Cup of Yum
  1. Bake the fish in the oven at 180°C (355 F) for 15 minutes.
Samke Hara Sauce
  1. To make the sauce, mix the tahini with water, add garlic and lemon juice. This should make a thick paste.
  2. Add remaining ingredients and mix.
  3. Remove the fish from the oven and put on plate, spoon sauce over the top and serve.
Harissa
  1. Drain water from dried chilies and place in a food processor with all the ingredients except olive oil.
  2. Add the oil while the processor is running until the mixture has formed a paste.
  3. For smoother consistency, add more oil.

Notes

  • * Harissa is a pungent chili paste that is full of Middle Eastern flavor and keeps in the fridge for a month. Can be used as a condiment to any BBQ or added to dips.