Fish Hara

Fish Hara

This spicy fish recipe uses a grouper weighing about 3 kg, seasoned with a mixture of salt, cumin, dried coriander, black pepper, pepper paste, olive oil, garlic, lemon, tahini, and walnuts, then roasted in two stages in the oven at 180°C. The chef adds roasted vegetables, which are later blended with lemon, pepper paste, walnuts, and tahini, then returns the fish to the oven with the sauce until complete.

A spiced fish dish, likely served with a hot sauce or seasoning mix.

Like a baked spicy fish dish.

Ingredients

  • about 3 kg Grouper
  • 1.5 cups Olive oil
  • 2 tablespoons Salt
  • 1.5 tablespoons Cumin
  • 2.5 tablespoons Pepper paste
  • 1.5 tablespoons Dried coriander
  • 1 tablespoon Black pepper
  • 150 g Walnuts
  • 15 cloves Garlic
  • half a cup, 100 ml Lemon juice
  • half a cup [125 ]g Tahini
  • 2 medium Tomatoes
  • 2 medium Onions
  • Mixed-color bell peppers
  • Sliced lemon
  • Mixed herbs, to taste
  • Rosemary
  • Dill
  • Thyme
  • Coriander
  • Mentioned as an option in the pepper paste: sweet pepper can be used, but the name Fish Hara means it should be spicy Hot pepper
  • To line the oven tray Aluminum foil
  • Mentioned while preparing the vegetables Another tomato
  • Mentioned for the vegetables and sauce Small hot peppers/small pods
  • To prepare the sauce 2 medium onions
  • For roasting the vegetables in the oven A little olive oil
  • Carrots
  • Added to the sauce after cooling Fresh coriander
  • Mentioned among the vegetables/small pods Green pepper

Instructions

  1. In a mixing bowl, combine the salt, cumin, dried coriander, and black pepper.
  2. On the oven tray, place aluminum foil, then place parchment paper over it.
  3. On a work surface, dry the fish thoroughly with a kitchen towel before seasoning.
  4. Make 3 slashes in the fish so the seasoning can penetrate inside.
  5. In the oven tray, place the fish on the parchment paper, then add lemon slices inside it.
  6. Distribute part of the spice mixture over the fish, then add olive oil over the outside and inside.
  7. In the oven, roast the fish at 180°C for about 35 minutes initially, with heat from above and below.
  8. In the oven, add the chopped onion, tomatoes, peppers, and small pods with a little olive oil, and roast them until cooked.
  9. In the oven, add the listed herbs to the roasted vegetables, then leave them until they finish roasting.
  10. On the work surface, let the roasted vegetables cool slightly before blending.
  11. In a blender or while blending, blend the roasted vegetables, then add the lemon juice and pepper paste.
  12. In the blender or mixing bowl, add the walnuts, tahini, and fresh coriander to the roasted vegetable mixture.
  13. In the baking tray, pour the sauce over the partially cooked fish, then return it to the oven.
  14. In the oven, return the fish with the sauce at 180°C until fully cooked.
  15. On a serving platter, serve the fish with part of the sauce and stir as desired.

Browse the Syrian recipes catalog