Samke Harrah (Hot Fish) Recipe
Ingredients
| Red snapper | 5 Pound | |
| Black pepper | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Hot red pepper | 1 Teaspoon | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Tahini | 1 Pound | |
| Lemon juice | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Hot red pepper | 1 1⁄2 Teaspoon | |
| Garlic | 2 Clove (10 gm), mashed | |
| Coriander leaves | 1 Tablespoon, minced | |
| Almond/Roasted | 1⁄4 Cup (4 tbs) | |
| Pine nuts/Roasted | 1⁄4 Cup (4 tbs) | |
| Parsley sprig | 1 |
Directions
Rub fish with peppers, salt and oil.
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.
Serve cold.
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.
Serve cold.
Chef
