Pescado Picante Libanés (Samke Harra)

Ingredientes

• 4 white fish fillets
• 1/2 cup plain all purpose flour
• 1/2 teaspoon fish spices
• 1/4 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon of salt
• 1 onion (sliced into strips)
• 1/2 cup chopped bell peppers (finely chopped)
• 2 cups chopped tomato
• 1 teaspoon tomato concentrate
• small handful cilantro (fresh coriander, chopped)
• 1 birds eye chilli (finely chopped)
• pinch turmeric
• 1/4 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• handful pine nuts & flaked almonds

Preparación

1. 1

   In a dry pan, lightly toast the flaked almonds and pine nuts on a medium heat until slightly golden. Set aside

2. 2

   --- To prepare the fish ---

3. 3

   Wash and drain the fish in a colander

4. 4

   In a tray, add the flour, fish spices, turmeric, paprika, ground coriander and salt. Mix well and coat the fish fillets in the flour.

5. 5

   In a wide deep pan, heat up the vegetable oil and then fry the fish fillets, shaking off any extra flour, until golden for around five minutes. Set aside

6. 6

   --- To make the relish ---

7. 7

   In a separate pan, sauté the onion in a drizzle of mild olive oil. Then add the bell peppers, tomatoes, tomato concentrate, birds eye chilli and cook down for around ten minutes, pressing the tomatoes with the back of a wooden spoon

8. 8

   Add the salt, spices (turmeric, paprika, ground coriander) and cilantro and sauté for another five minutes

9. 9

   Add the fried fish fillets (skin side up) to the tomato relish and simmer on low heat for another few minutes

10. 10

    --- To finish ---

11. 11

    Garnish with the toasted nuts. Serve with rice or fresh flatbreads.