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–+ servings

Baby Snapper with Harissa and Samke Hara Sauce

Zahi Azzi
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine Lebanese
Servings 4 servings

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
 

  • 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 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.
BAKED BABY SNAPPER
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