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Samke Harrah (Hot Fish) Recipe
|Red snapper||5 Pound|
|Black pepper||1⁄4 Teaspoon|
|Hot red pepper||1 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Hot red pepper||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|Coriander leaves||1 Tablespoon, minced|
|Almond||1⁄4 Cup (4 tbs), roasted|
|Pine nuts||1⁄4 Cup (4 tbs), roasted|
Serving size: Complete recipe
Calories 5754 Calories from Fat 2833
% Daily Value*
Total Fat 365 g561.4%
Saturated Fat 51 g254.8%
Trans Fat 0 g
Cholesterol 839.2 mg
Sodium 9672.9 mg403%
Total Carbohydrates 147 g48.9%
Dietary Fiber 29.7 g118.6%
Sugars 12.2 g
Protein 538 g1076.6%
Vitamin A 37.9% Vitamin C 354.4%
Calcium 171.4% Iron 174.7%
*Based on a 2000 Calorie diet
Bake in a preheated medium oven for about thirty minutes.
Prepare the sauce by mixing tahini with lemon juice, then salt and water, add remaining, mix well, make a thick sauce.
Carefully take the head and tail off the baked fish, clean the bones.
Mix about half of the sauce with fish.
Return the fish to a serving plate, give a fish shape to the mixture, put the head and tail, cover with remaining sauce, decorate with nuts, parsley and pomegranate seeds if you are using them.