Lebanese whole fish baked in spicy walnut and coriander sauce — a Tripoli specialty.
Samke Harra (spicy fish) is one of Lebanon's most magnificent fish dishes, originating from the coastal city of Tripoli. A whole fish is baked or fried and then smothered in a bold, complex sauce of ground walnuts, fresh coriander, tahini, garlic, lemon, and red chili. The sauce is deeply nutty, tangy, herbal, and fiery — one of the most complex and satisfying sauces in Lebanese cooking.
Serves 4
Season fish with salt, cumin, and olive oil. Bake at 200°C for 25–30 minutes until cooked through.
Blend walnuts, coriander, garlic, tahini, lemon juice, chilies, and water until a textured sauce forms. Season with salt and cumin.
Pour sauce over baked fish and return to oven for 10 minutes. Serve garnished with coriander and lemon wedges.
Toast walnuts before blending for deeper flavor.
The sauce should be pourable but thick — add water as needed.
Serve with Lebanese rice.
Use the sauce on grilled shrimp.
Refrigerate up to 2 days.
Samke Harra is the pride of Tripoli's coastal cuisine, a dish that showcases Lebanon's mastery of combining fish with rich nut-based sauces.
Yes, use thick fillets like halibut or sea bass — reduce baking time to 15 minutes.
Per serving (450g) · 4 servings total
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