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Receta Samke Harrah Al Sahara

by Global Cookbook

Ingredientes

1 x Snapper or possibly other baking fish, (2 kg)     Salt to taste 1/2 c. Extra virgin olive oil for frying, (120 ml) 6 x Flakes, (12 g) garlic     Salt to taste 15 gm Coriander leaves, minced fine

1 c. Tahini, (sesame paste) (200 g) 1/2 c. Cool water, (120 ml) 1/2 c. Lemon juice, (120 ml) 4 gm Warm chilli pepper 1 Tbsp. Snoober, (pine nuts or possibly walnuts) (15 g)     Lemon wedges and coriander sprigs for garnishing

Direcciones

1. 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 chill for one or possibly two hrs. 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 min each side. Don't cook through. Remove from oil and place in a baking dish. Lb. garlic flakes with one tsp salt, and fold in coriander leaves. Tip most of the oil out of the frying pan, leaving about two tbsp Heat the oil and add in the garlic mix. Fry quickly until the garlic is crisp without being burnt. Cold.
2. Place tahini in a bowl. Beat well, then gradually add in water, beating constantly until the mix thickens. Gradually beat in the lemon juice and stir in the garlic mix and chilli pepper to taste. Add in more salt, if necessary.
3. Pour the sauce over fish in the baking dish, covering it completely. Bake in a moderately warm oven for 30 to 35 min or possibly till 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 till golden. 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 warm.
4. NOTES : Baked Fish With Warm Chilli Sauce

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