Tangy Syrian Samkeh Harra with Hot Pepper Sauce
Spice up your seafood with this Middle Eastern classic
A vibrant and flavorful Syrian dish featuring spicy, tangy fish complemented by hot pepper sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Hot Pepper Sauce
For the Garnish
Preparation
Marinating the Fish
Rinse and Dry
Rinse and pat dry the fish fillets.
Mix Marinade
In a bowl, mix olive oil, ground cumin, coriander, paprika, cayenne pepper, lemon juice, salt, and pepper.
Marinate
Coat the fish with the marinade, cover, and refrigerate for 30 minutes.
Preparing the Hot Pepper Sauce
Blend Ingredients
Blend roasted red bell peppers, garlic, red chili, olive oil, and apple cider vinegar until smooth.
Season
Season with salt and pepper to taste.
Keep Warm
Set aside in a small saucepan to heat before serving.
Cooking Process
Searing the Fish
Heat a non-stick pan over medium-high heat with a splash of olive oil and cook the fillets for 3–4 minutes on each side until flaky and golden.
Finishing the Sauce
Gently warm the hot pepper sauce in a saucepan over low heat before serving.
Toasting the Pine Nuts
In the same pan, toast pine nuts until golden brown, taking care not to burn them.
Plating & Serving
Tangy Syrian Samkeh Harra with Hot Pepper Sauce
Tangy Syrian Samkeh Harra with Hot Pepper Sauce
Plating & Serving
Serve the fish on a large platter drizzled with hot pepper sauce and sprinkled with toasted pine nuts and fresh parsley.