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MIDDLE EAST MONDAY: SPICY FISH

MIDDLE EAST MONDAY: SPICY FISH
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Let me introduce you to Samke Harra. AKA Spicy/Hot Fish. This is a pretty popular and well-known Middle Eastern dish, but I see it as ‘Dad’s Fish’. My dad is the master of this recipe and I always (and mostly only) remember my Dad making this for us.

I’m so incredibly grateful for my parents love of good food. I’m even more grateful that BOTH of them have their specialty and signature dishes that not only are they great at cooking but that they LOVE to cook it. That love, I feel, is in every morsel that hits my lips and finding it’s way deeply into my body as pure nutrition.

Now, you have to forgive me, the last time I made this dish I totally and utterly lost myself in the making and eating of it that I didn’t take too many pictures. I wish I had a photographer that would follow me around in my tiny kitchen – actually, that would make life very difficult!

Anyways, I think this is by far one of the most tastiest dishes… ever. I get excited just writing about it!

The first version below is the traditional Samke Harra recipe. It’s super easy and delicious.

I decided to also include  a more jazzed up version below that I also like to make. It’s a TEENSY bit more time-consuming, but well worth it! The recipes are essentially the same with a few key changes.

Version 1: The Easy One

What you’ll need:
  • 1 cup of parsley + corinader
  • 1 teaspoon of dried chilli flakes or fresh chillis (more or less to taste)
  • 1 cup of unhulled, organic tahini
  • Juice of 1/2 lemons
  • 1 garlic clove
  • Water to break down the tahini
  • Pepper to taste
  • 2 fillets of fresh fish (I used Salmon here but Tuna, Dory, Barramundi, Snapper, Sea Bass or any white fish is great too)
  • 1/2 cup Toasted Slivered Almonds or Pine Nuts

samke

 What to do:
  • In a food processor add in all ingredients except the fish. Whiz away until you get a nice thick consistency, but add in water if it’s too goopy.
  • Place fillets in a baking tray with lemon slices and sprinkle of coriander
  • Place in the over at 180 degrees for around 20 minutes
  • Steam or bake any greens you’d like on the side; silverbeet, kale, fennel + asparagus.
  • For the last 5 minutes pour in the tahini sauce to cover the fish and cover with foil
  • Serve with more fresh parsley, coriander, lemon and scattered almonds

Version 2: The Nutty One

What you’ll need:

  • 1/2 cup of (activated) Walnuts
  • 1/2 cup of almond meal
  • 1 cup of parsley + coriander
  • 1 teaspoon of dried chilli flakes or fresh chilli (more or less to taste)
  • 1 cup of unhulled, organic tahini (black or white)
  • Juice of two lemons
  • 2 garlic clove
  • Water to break down the tahini
  • Pepper to taste
  • 2 fillets of fresh fish (I used Salmon here but Tuna, Dory, Barramundi or any white fish is great too)

samke2

What to do:

  • In a food processor add in all ingredients, including the nuts, except the fish.
  • Take the mixture and cover the fillets in a really thick layer of the nuts and herbs
  • Wrap fillets in foil – make sure it’s an air filled pocket with lots of space for the fish to breath
  • Place in the over at 180 degrees for around 20 minutes
  • Get your greens/side dish ready
  • Serve  – plate up your greens. Place a fillet on top with torn coriander and crushed walnuts and a wedge of lemon.

There you have it. Delicious. Insanely healthy – all that protein and good fat and east.

As we say in Arabic, SAHA (good health) to you!

Eat and enjoy,

Cx

Images kindly borrowed from here, and here



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