Spicy Coastal Fish with Herbs — Fish Samakeh Harra Gaza
Gaza coastal spicy fish with green chilli, garlic, and dill in a tomato-coriander sauce, served over bulgur with a fresh herb-onion finish and warm flatbread.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish fillets dry. Mix 2 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, 0.5 tsp Aleppo pepper, 12 minced garlic cloves, 10ml lemon juice, and 1 tsp salt into a paste; rub both sides of fillets and rest 10 minutes. Combine bulgur, 300ml hot water, and salt in a bowl; cover and rest 12 minutes. Dice onion, chop garlic and chillies, dice tomato, chop coriander and dill. Mix red onion, parsley, and lemon juice for finish.
Bloom
Heat 4 tbsp olive oil in a 28cm skillet over medium for 1 minute. Add diced onion, cook 5 minutes until softened. Stir in chopped garlic, green chillies, red chillies, 2 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, and 0.5 tsp Aleppo pepper; toast 60 seconds until aromatic.
Build
Stir in 2 tsp tomato paste, cook 1 minute. Add diced tomato and salt to taste, simmer 5 minutes until oil pools at edges. Stir in 240ml hot water, coriander, and dill; simmer 2 minutes until herbs wilt.
Sear
Heat remaining olive oil (about 2 tbsp total) in a separate large skillet over medium-high for 1 minute. Place fish fillets skin-side down, sear 4–5 minutes until skin crisps and lifts cleanly. Flip, cook 2–3 minutes more until flesh flakes when pressed.
Finish
Slide seared fish into spicy sauce. Stir in 10ml lemon juice and warm through 60 seconds. Fluff bulgur off heat. Warm flatbreads directly over low gas flame 20 seconds per side.
Plate
Mount bulgur on plates, slide fish with sauce on top. Scatter herb-onion finish over. Serve warmed flatbread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.