When it comes to Lebanese fish dishes, the classic Samkeh Sayadieh (“fisherman’s fish”) has the rest beat in terms of name recognition. The savory rice dish, garnished with fried onions, almonds, and pine nuts, is a lunch and dinner staple at most plat du jour-type restaurants. Another classic is Samkeh Harra Traboulsiyeh, the tahini-drenched mainstay of Tripoli’s seafood scene. Lesser known, but growing in popularity in Lebanese home cooking, is Samkeh Harra Beirutiyeh (“Spicy Beirut Fish”). Similar to how the famous Batata Harra is not exactly, well, spicy, neither is this dish. It’s a colorful, bright, and zesty mix of diced bell peppers and tomatoes, and perfect for a late summer evening when you’ve got the house to yourself and want to whip up something nourishing in your steam oven in under an hour. Delicious served hot or cold.
- Preparation time: 15 minutes
- Cooking time: 30 minutes.
- Serves 1
- 120g pangasius fillet
- 20g sweet red bell pepper, diced
- 20g sweet yellow bell pepper, diced
- 20g sweet green bell pepper, diced
- 22g white onion, finely sliced in semicircles
- 1g garlic, minced
- 20g tomato, diced
- 5g tomato paste
- 10g olive oil
- 2g salt
- 0.25g cumin
- 6g fresh lemon juice
- 3g fresh coriander, finely chopped, reserve a few leaves for garnish
1. Preheat oven to 210°C using hot air with steam function.
2. In a medium-sized bowl, mix olive oil, spices, and tomato paste, then mix in the vegetables.
3. Spread mixture over tray, place in preheated oven on the level 2 rack, and cook for 16 minutes.
4. Set aside the cooked pan of vegetables to cool, and adjust your oven to the steam function at 100 °C.
5. Arrange fish on a separate tray and place inside preheated oven on the level 2 rack. Cook for 15 minutes.
6. In a medium-sized bowl, mix lemon juice and minced coriander with the cooked vegetables, and spoon sauce over cooked fish.
7. Garnish with coriander leaves and lemon slices, and enjoy.