Spicy Baked Fish (Samkeh Harra)
سمكة حرة Samkeh HarraSay it: SAM-keh HA-ra
Samkeh Harra is a beloved Lebanese dish especially popular in the coastal city of Tripoli. A whole fish is baked until tender in a vibrant, spicy sauce made with either tahini or a fragrant tomato-coriander base. The bold flavors of garlic, chili, cilantro, and warm spices create a dish that is both comforting and fiery. Traditionally served as a celebratory main course at family gatherings and special occasions, it highlights the fresh seafood of the Mediterranean.
Spicy Baked Fish (Samkeh Harra)
سمكة حرة, Samkeh Harra
Pronounced SAM-keh HA-ra
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains nuts, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 400°F (200°C). Rinse the fish inside and out, pat dry thoroughly with paper towels. Score the fish on both sides with 3-4 diagonal cuts.
Mix 1 tsp (5 ml) salt, cumin and black pepper. Rub this seasoning all over the fish, inside the cavity and into the cuts. Set aside while preparing the sauce.
Heat 1/4 cup (60 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6 minutes.
Add minced garlic and chopped chilies; cook for 1 minute until fragrant. Stir in the chopped cilantro, ground coriander, cayenne, remaining 1 tsp (5 ml) salt and cook for 2 minutes until the herbs darken slightly.
Remove from heat. In a bowl, whisk together tahini, water and lemon juice until smooth and creamy. Stir the tahini mixture into the herb-onion mixture to create a thick, pourable sauce. Taste and adjust seasoning.
Oil a large baking dish that will fit the fish. Spread a thin layer of sauce on the bottom. Place the fish on top and pour the remaining sauce generously over and inside the cavity.
Drizzle with the remaining olive oil. Bake uncovered for 30-35 minutes until the fish flakes easily when tested at the thickest part and the sauce is bubbling and slightly browned at the edges.
Remove from oven, sprinkle with toasted pine nuts and extra chopped cilantro. Rest for 5 minutes before serving.
Regional variant: Tomato-Coriander Version (Samkeh Harra bi Banadora)
Replace the tahini sauce with a tomato base. Sauté the onion, garlic, chilies and cilantro as directed, then add 3 chopped ripe tomatoes (or one 14-oz / 400 g can crushed tomatoes) and simmer 10 minutes until thickened. Season with 1 tsp (5 ml) ground cumin instead of coriander. Omit tahini and water; finish with extra lemon juice. Bake the fish in this sauce the same way.
Cook's notes
- Ask your fishmonger to scale and clean the fish but leave the head and tail on for traditional presentation.
- If the sauce thickens too much during baking, stir in a splash of hot water to loosen it.
- For milder heat, remove the seeds from the chilies before chopping.
Serve with
Vermicelli rice, fresh pita bread, and a simple Lebanese salad of tomatoes, cucumber and onion.
Make ahead and storage
The sauce can be prepared up to 4 hours ahead and kept refrigerated. Bake the fish just before serving for best texture.
