Lebanese Samkeh Harra (spicy fish)
Lebanese Samkeh Harra (spicy fish)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lebanese samkeh harra (spicy fish). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lebanese Samkeh Harra (spicy fish) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Lebanese Samkeh Harra (spicy fish) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook lebanese samkeh harra (spicy fish) using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lebanese Samkeh Harra (spicy fish):
  1. Prepare 1 sea bass (cleaned/gutted)
  2. Make ready 1 lemon cut into circles
  3. Get 3 tablespoons Olive oil
  4. Prepare Filling
  5. Make ready 1 teaspoon dried coriander
  6. Make ready 1 teaspoon cumin
  7. Make ready 1 teaspoon paprika
  8. Prepare 5 garlic cloves, crushed
  9. Take 1 lemon juice
  10. Make ready 1/2 teaspoon chili powder
  11. Get 2 tablespoons olive oil
  12. Take Handful chopped coriander
  13. Make ready Salt and black pepper
  14. Make ready Handful crushed walnuts
Instructions to make Lebanese Samkeh Harra (spicy fish):
  1. Preheat the oven to 200 degrees before you start preparing your fish
  2. In a baking tray put a sheet of foil and spread olive oil all over the fish from both sides
  3. In a bowl mix all the filling’s ingredients and mix until it turns into a paste
  4. Stuff the fish with the filling, make fine lines on the top with the knife and spread the filling all over the fish and inside the lines where you will then put the lemon slices
  5. Wrap the fish with the foil and put it in a preheated oven on 200 degrees for 20-30 minutes
  6. Serve with tahini sauce salad on the side

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