Baby Snapper with Harissa and Samke Hara Sauce

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Baby Snapper with Harissa and Samke Hara Sauce

Course Main Course

Cuisine Lebanese

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

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.

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