Samkeh harra, hot fish, is by far the spiciest dish in the Lebanese cuisine. The main spices commonly used are mild, yet the food is very tasty and bursts with rich flavours. Thanks to the Mediterranean climate seasonal vegetables are available all year round, absorbing natural sunlight even in crisp winter days. Hills all over the country are dotted with olive trees supplying premium extra virgin oil. With only those two basic ingredients, you can whip a delicious and healthy meal simply seasoned with salt and pepper.
Fish preferences
In the original recipe a whole fish is used, mostly a sea bass freshly fished in the Mediterranean. When I started my cooking lessons however, I had to confine myself to the fish available on the market in Germany. It was much easier and more common to find fish fillets than a whole sea bass, so I adapted the recipe and used whatever fish fillets I could find at that time.
After trying a few kinds, redfish became my favourite. Its medium-firm texture and large moist flakes make it suitable for sautéing and pan-frying. Its mild, sweet flavour makes it ideal for small children.
However, any firm, white-fleshed fish that suits your taste buds would go for this recipe. You wouldn’t go wrong with cod (if you like milder flavours), haddock (if you like it more flavourful), red snapper (for its sweet-nutty flavour) or coalfish (it’s an excellent, inexpensive fish).
Sauce ingredients
Sun-ripe tomatoes are ideal for the sauce. When added to the nicely sautéed onions, garlic and red pepper, they release sweet juices that combine so well with chilli and coriander. The lemon juice at the end pairs wonderfully with the hot chilli tomato sauce. I fry the fish and arrange in the baking dish, cover with the tangy hot sauce, then bake in the oven. Lately I have been laying the fish on the sauce. It is easier to portion and serve. The result either way is a tasty meal that bursts with bright and fresh flavours. This is a light dish, which you will love making for your family!
Side dishes
When I make samekh harra as main course at home I serve it with a lighter version of French fries. In my courses I called it batata bi-l-furn. I cut potatoes into cubes, toss with sunflower oil and spread evenly on a baking sheet. They come out golden and crispy.
Samkeh harra, when prepared with a whole fish, is usually part of an opulent meal in Lebanese homes or restaurants. Guests will combine it with all the little mezze dishes filling the table.
Demonstration
Watch reel for the steps!
Samkeh Harra
Ingredients
For the fish
- 6 skinless white fish filets 800-1000 g
- 1 teaspoon salt or to taste
- Flour to dust the fish
- 125 ml sunflower oil to fry the fish
For the sauce
- 50 ml extra-virgin olive oil
- 2 medium onions peeled and finely chopped
- 10 small garlic cloves peeled and thinly sliced
- 4 small dried chilli pepper finely chopped / ¼ teaspoon chilli flakes
- 1 red pepper rinsed and finely chopped
- 1 ½ teaspoons coriander
- 500 g ripe tomatoes rinsed, blanched, peeled and finely chopped
- 1 teaspoon salt
- 4 tablespoons coarsely chopped parseley
- 2 heaped teaspoonful tomato paste
- 50 ml lemon juice
Instructions
- For the fish: Wash the filets with cold water, pat dry and sprinkle with the salt. Add some flour to a plate and dredge the filets in flour to coat completely. Shake off any excess flour.
- Heat the sunflower oil in a frying pan over medium-high heat and fry the filets on both sides for about 3 minutes each. Transfer to a large baking dish. Keep warm.
- For the sauce: Heat the olive oil in a large frying pan over medium-high heat and sauté the onions, garlic, chilli, red pepper and coriander for 5 minutes. Reduce heat to medium-low and stir in the tomatoes, tomato paste and salt. Cover and cook for 10 minutes to break the tomatoes and thicken the sauce. Uncover and combine in the parsley and the lemon juice and cook for one minute.
- Preheat oven (200°C, 400°F). Spread the sauce over the fish and cover with aluminium foil and bake on second lower rack for about 15 minutes. Serve hot with batata bi-l-furn.
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