Public Recipe
Samkeh Harra De Huachinango
Lebanese
Serves 6
Mexican
Ingredients
Servings
6
- 1100 g whole snapper (huachinango) — cleaned and scored (main protein)
- 2 tbsp olive oil (roasting fat)
- salt — to taste (seasoning)
- black pepper — to taste (seasoning)
- 120 ml tahini (sauce base)
- 120 ml lemon juice (acid)
- 90 ml cold water — adjust for texture (emulsifier)
- 1 tsp ground coriander (spice)
- 120 ml olive oil (sauce fat)
- 1 fresh chili — finely chopped (heat)
- 4 cloves garlic — crushed (aromatic)
- 1 cup fresh cilantro — chopped (herb)
- 3 green onions — sliced thin (aromatic)
- 3 tbsp pine nuts — toasted until golden (garnish)
Mise en Place
0/4Process
1
season fish
- 1.Rub whole snapper with olive oil, salt, and black pepper.
2
roast fish
- 1.Bake fish in oven 25–30 minutes until flesh flakes easily.
3
prepare sauce
- 1.Whisk tahini and lemon juice until thick and pale.
- 2.Add water gradually to loosen to desired consistency.
4
build flavor
- 1.Stir in garlic, chili, coriander, cilantro, green onions, and olive oil into the tahini mixture.
5
assemble
- 1.Place roasted fish on platter and spoon tahini sauce generously over top.
6
finish
- 1.Scatter toasted pine nuts and drizzle with warm olive oil.
Plating
- Serve whole fish hot on a large platter.
- Ensure the fish is generously topped with the tahini sauce and pine nuts.
Sensory Checks
Check
Fish flesh should flake easily with fork.
Check
Tahini sauce should be creamy but pourable.
Aroma
Final dish should smell citrusy, nutty, and garlicky.
Notes
- Commonly paired with flatbread, fattoush, or saffron rice.
- Serve with extra lemon wedges on the side.
Amanah Compilation
Engine: Amanah Engine v1.0
Structural completeness: 100%