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.