Monday, June 21, 2010

Samkeh harra or spicy fish - another version



You'll see many different versions of this across the Middle East. I have already posted a recipe about Samkeh harra a while ago, a recipe I took from my mom, and the only recipe I've known, because it was the only version my mother made. Today, I'll post about another version of Samkeh harra, this version I took from a friend of mine. Actually, the first time I ate it, it was during my last trip to Lebanon, a few months ago, my friend invited me over for lunch, she got married recently and was trying to improve her cooking skills! I confess she was a bit stressed, she maybe haven't fried an egg in her whole life!!
She told me that there will be samkeh harra for lunch. I was happy cause I love this dish, but I wasn't expecting such a great recipe. I loved the addition of tomatoes, peppers and onions to this dish, it gave so much flavor.  At the end, she was too kind to share her special recipe!!


Ingredients (serves 4): 1 kg white fish fillet - 1 onion, sliced - 2 small tomatoes, sliced - 1 bell pepper, sliced - 4 tbsp chopped coriander - 4 garlic cloves, pounded - 1/4 tsp white pepper - 1 tsp ground allspice - 1 tsp hot pepper - 4 tbsp tahini (sesame paste) - 4 tbsp lemon juice - 4 tbsp water - salt - 2 tbsp pine nuts, toasted - 2 tbsp olive oil

Cook the fish, either grill it or steam it.

In a large pan, heat the olive oil, add onions and stir-fry until lightly browned.
Add the bell pepper and stir-fry until tender, about 5 mn. Add the spices.

Pound the garlic with the coriander in a mortar, and add them to the pan.
Add the tomato rings and cook for about 10 mn until the sauce forms.

In a separate bowl, mix the sauce ingredients: the tahini, the lemon juice and the water. Mix well and add to the vegetables, right before serving. Add the toasted pine nuts.

In a serving plate, place the flaked white hot fish, then add the sauce mixture.



Poisson épicé ou samkeh harra
Ingrédients (4 personnes): 1 kg de fillets à chair blanche - 1 oignon, coupé en lamelles - 2 petites tomates, coupées en lamelles - 1 poivron, coupé el lamelles - 25 g de coriandre hachée - 4 gousses d'ail pilées - 1/4 càc de poivre blanc - 1 càc de quatre-épices - 1 càc de piment - 4 càs de tahini (crème de sesame) - 4 càs de jus de itron - 4 càs d'eau - sel - 2 càs de pignons de pin, grillés - 2 càs d'huile d'olive

Faites cuire les fillets de poisson. Vous pouvez les griller ou les cuire à la vapeur.

Dans une grande poêle, faites chauffer l'huile d'olive et faites revenir les oignons jusqu'à ce qu'ils soient tendres.
Ajoutez le poivron, et laissez cuire 5 mn, jusqu'à ce qu'il soit tendre. Ajoutez les épices.

Pilez les gousses d'ail avec la coriandre hachée dans un mortier. Puis ajoutez-les à la poêle.
Ajoutez les lamelles de tomates, et laissez cuire 10 mn jusqu'à la formation d'une sauce.

Dans un bol, mélangez le tahini, le jus de citron et l'eau. Mélangez bien et ajoutez cette sauce à la poêle juste avant de servir. Ajoutez les pignons de pin grillés

Dans un plat de service, émiéttez les filets de poisson chaud, puis ajoutez la sauce.

22 comments:

  1. That looks really scrumptious! A wonderful way of preparing fish.

    Cheers,

    Rosa

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  2. Love the sauce...I think I can use it for the pasta tonight! Yummy!

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  3. Il doit etre très savoureux ce plat!

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  4. Sounds like the flavor is maintained but the method is streamlines; much easier than the samkeh harrah I made last year, so many steps, I did not want to do it again!

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  5. Fantastic dish! I've never had anything like it, but I love fish and all those lovely spices, so I know this will be splendid. Beautifully presented. :-)

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  6. I bet the tomatoes, peppers and onions do add an awseome flavor to this dish! Thnaks for sharing.

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  7. Oh Cherine...what a nice fish dish...love the sauce...yummie!

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  8. Wow! I truly have never seen anything like this! It looks marvelous!

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  9. Gorgeous way to cook fish! Thanks for sharing the recipe.

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  10. Cherine, I had to bookmark this because it looked so good. Except for the bell pepper, I always have everything I need at home. Spicy is good and this looks like a winner.

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  11. Sounds like an amazing sauce on fish. This is another recipe I've learnt from you with fish and tahini sauce. I will try this one too.

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  12. First time to visit your blog and everything looks scrumptious! I also really like your unique recipe for fish, thanks for sharing.

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  13. This looks really wonderful. I so love to have new fish recipes. This one sounds delicious. I hope you are having a great day. Blessings...Mary

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  14. This looks fabulous! Great pictures!

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  15. Love this recipe, and will be trying it for sure.
    What a nice topping for simple white fish.

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  16. That sauce look absolutely fabulous! I want to pick up my fork and have a bite right now. Mmmm.

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  17. Je ne connaissais pas cette recette, mais oh la la qu'il a l'air parfumé ce poisson et bien appétissant!

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  18. That topping looks really tasty on the fish!

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  19. What a wonderful way to serve fish! I am often clueless with how to dress seafood up, so will definitely bookmark this to try it out.

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  20. This looks scrumptious too. The way the sauce is arranged over the white fish makes it look even more appetizing. I have made something like this once using peanut butter. I will definitely try it with tahini.

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