Public Recipe

    Samke Harra (spicy Fish)

    Samke Harra (spicy Fish)

    Lebanese

    Serves 8
    Lebanese

    Ingredients

    Servings
    8
    • 0.5 cup tahini paste (sauce base)
    • 0.33 cup lemon juice — freshly squeezed (acid)
    • 2 cloves garlic cloves — grated (aromatic)
    • 1.25 tsp salt (seasoning)
    • 0.25 cup water (emulsifier)
    • 2.5 lb cod fillets — patted dry (main protein)
    • 1 tsp cumin (spice)
    • 1 tsp black pepper (spice)
    • 0.25 tsp cayenne pepper (spice)
    • 2 tbsp olive oil (fat)
    • 0.25 cup pine nuts — toasted (garnish)
    • 2 tbsp parsley — chopped (garnish)

    Mise en Place

    0/4

    Process

    1

    prepare fish

    1. 1.Preheat the oven to 400ºF.
    2. 2.Place the cod fillets in an 8x11 oven-safe baking dish.
    3. 3.Season with cumin, salt, pepper, and cayenne pepper on both sides.
    4. 4.Drizzle with olive oil and rub the seasoning all over the fish with your hands.
    2

    bake fish

    1. 1.Bake the fish until it flakes easily with a fork, approximately 10-15 minutes.
    2. 2.During the last 5 minutes of baking, place pine nuts in a small dish and toast in the oven until browned.
    3

    make tahini sauce

    1. 1.In a small bowl, combine tahini paste, lemon juice, grated garlic, and salt.
    2. 2.Whisk until a thick paste forms.
    3. 3.Slowly add water while whisking constantly until the sauce is smooth and pourable.

    Plating

    • Drizzle the prepared tahini sauce generously over the hot baked fish.
    • Scatter toasted pine nuts and fresh chopped parsley over the top.
    • Serve immediately, ideally over Lebanese rice.

    Sensory Checks

    Check

    Fish should flake easily when pressed with a fork.

    Texture

    Tahini sauce should be smooth and pourable, not seized or overly thick.

    Aroma

    Pine nuts should be golden brown and fragrant.

    Common Errors

    • ⚠ Overcooking the fish, which leads to a rubbery texture.
    • ⚠ Adding water too quickly to the tahini, which can prevent proper emulsification.
    • ⚠ Leaving pine nuts in the oven too long; they burn very quickly.

    Notes

    • Haddock or halibut are suitable substitutes for cod.
    • Adjust cayenne pepper to control the heat level.
    • Leftovers can be stored in an airtight container for up to 3 days.

    Nutrition

    Per 2 cups

    Calories: 270
    Protein: 29g
    Fat: 15g
    Carbs: 5g

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 100%

    Techniques in this recipe