Samkeh Harra
Directions
- 1Preheat oven to 200°C (fan-forced).
- 2Line a tray and place the seasoned fish fillet (olive oil, salt, pepper) skin-side down.
- 3In a bowl, whisk together tahini and lemon juice—it’ll thicken at first.
- 4Slowly add cold water until creamy, then mix in salt and ground coriander.
- 5In a pan, heat ½ cup olive oil.
- 6Sauté garlic and chili for a minute, then add chopped coriander and spring onion.
- 7Cook just until soft, not browned.
- 8Stir this into the tahini mixture.
- 9Spoon about ¾ of the sauce over the fish (save the rest for serving) and bake for 15 minutes.
- 10Toast pine nuts in olive oil until golden, then pour over the fish to finish.
Ingredients
- 0.5 cup tahini paste
- 0.5 cup lemon juice
- 0.5 cup cold water
- 1 teaspoon ground coriander
- 0.5 cup olive oil
- 1 fresh chili, finely diced
- 4 cloves garlic, crushed
- 1 cup fresh coriander, finely chopped
- 3 spring onions, thinly sliced
- salt
- 500 grams fish fillet
- pepper
- 3 tablespoons olive oil
- 3 tablespoons pine nuts
Equipment
oventraybowlpan
Tips
- Be generous with oil—add more if it absorbs quickly when sautéing the aromatics.
- Cook the aromatics just until soft, not browned.
- Save some tahini sauce for serving.
- The pine nuts are optional, but add a nice touch.
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