Samak Harra

Name: Samak Harra (Hot Spicy Fish)
Ingredients: A fish weighing about 1½–2 kg (3–4 lb); ½–1 teaspoon cayenne or chilli (I find this too much); 1 teaspoon cinnamon; Salt; Juice of 2 or 3 lemons; 6 tablespoons olive oil; 7–10 cloves garlic, crushed (some put up to 15); A bunch of coriander, finely chopped; 375 g (12 oz) walnuts, coarsely chopped; ½–1 teaspoon cayenne or chilli (I find this too much)

Hot Spicy Fish

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a hot sauce for a whole fish such as bass or bream or any large white firm fish. It is good to bake the fish with the sauce, but you may prefer to serve the sauce separately as it is very strong and garlicky.

Ingredients

A fish weighing about 1½–2 kg (3–4 lb)
375 g (

Sauce
Fish course
Pescatarian
Gluten-free

Method

Clean, wash and salt the fish and place in a baking dish. Mix well or blend the rest of the ingredients, adding a little water to achieve the consistency of a sauce. Put some inside the fish and pour the rest on top. Bake in a medium oven (180°C/350°F/Mark 4) for 30 to