Side Pannel
Samke Harrah Al-Sahara
Ingredients List
- 1 Snapper or other baking
- -fish; (2 kg)
- Salt to taste
- 1/2 c Olive oil for frying; (120
- -ml)
- 6 Flakes; (12 g) garlic
- Salt to taste
- 15 g Coriander leaves; chopped
- -fine
- 1 c Tahini; (sesame paste) (200
- ; g)
- 1/2 c Cold water; (120 ml)
- 1/2 c Lemon juice; (120 ml)
- 4 g Hot chilli pepper
- 1 tb Snoober; (pine nuts or
- ; walnuts) (15 g)
- Lemon wedges and coriander
- -sprigs for
- ; garnishing
Directions
CLEAN and scale the fish, wipe dry with paper towels. Slash body in two
places on each side. Sprinkle inside and out with salt. Cover and
refrigerate for one or two hours. Pat dry before cooking Heat the oil in a
large frying pan (reserving one tbsp oil for later use), and fry the fish
on high heat for a few minutes each side. Do not cook through. Remove from
oil and place in a baking dish. Pound garlic flakes with one tsp salt, and
mix in coriander leaves. Tip most of the oil out of the frying pan, leaving
about two tbsp Heat the oil and add the garlic mixture. Fry quickly till
the garlic is crisp without being burnt. Cool.
Place tahini in a bowl. Beat well, then gradually add water, beating
constantly till the mixture thickens. Gradually beat in the lemon juice and
stir in the garlic mixture and chilli pepper to taste. Add more salt, if
necessary.
Pour the sauce over fish in the baking dish, covering it completely. Bake
in a moderately hot oven for 30 to 35 minutes or until the fish is cooked
through and the sauce is bubbling While the fish cooks, heat one tbsp oil
kept aside in a clean pan and fry the pine nuts until golden brown. Lift
the cooked fish onto a platter and spoon the sauce on top. Sprinkle with
pine nuts and garnish with emon wedges and coriander. Serve hot.
places on each side. Sprinkle inside and out with salt. Cover and
refrigerate for one or two hours. Pat dry before cooking Heat the oil in a
large frying pan (reserving one tbsp oil for later use), and fry the fish
on high heat for a few minutes each side. Do not cook through. Remove from
oil and place in a baking dish. Pound garlic flakes with one tsp salt, and
mix in coriander leaves. Tip most of the oil out of the frying pan, leaving
about two tbsp Heat the oil and add the garlic mixture. Fry quickly till
the garlic is crisp without being burnt. Cool.
Place tahini in a bowl. Beat well, then gradually add water, beating
constantly till the mixture thickens. Gradually beat in the lemon juice and
stir in the garlic mixture and chilli pepper to taste. Add more salt, if
necessary.
Pour the sauce over fish in the baking dish, covering it completely. Bake
in a moderately hot oven for 30 to 35 minutes or until the fish is cooked
through and the sauce is bubbling While the fish cooks, heat one tbsp oil
kept aside in a clean pan and fry the pine nuts until golden brown. Lift
the cooked fish onto a platter and spoon the sauce on top. Sprinkle with
pine nuts and garnish with emon wedges and coriander. Serve hot.
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