Middle Eastern · Dinner
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.
$$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
8gSugar
8gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Pat fish dry. Mix cumin, coriander, turmeric, Aleppo pepper, garlic, lemon juice, and 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 onions, chop garlic and chillies, dice tomatoes, chop coriander and dill. Mix red onion, parsley, and lemon juice for finish.
2
Bloom
Heat 2 tbsp olive oil in a 26cm skillet over medium for 1 minute. Add diced onion, cook 5 minutes until softened. Stir in garlic, green chillies, red chillies, cumin, coriander, turmeric, and Aleppo pepper; toast 60 seconds until aromatic.
3
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and salt, simmer 5 minutes until oil pools at edges. Stir in 1/4 cup hot water, coriander, and dill; simmer 2 minutes until herbs wilt.
4
Sear
Heat 1 tbsp olive oil in a separate large skillet over medium-high for 1 minute. Place fish skin-side down, sear 4–5 minutes until skin crisps and lifts cleanly. Flip, cook 2–3 minutes more until flesh flakes when pressed.
5
Finish
Slide seared fish into spicy sauce. Stir in lemon juice and warm through 60 seconds. Fluff bulgur off heat. Warm flatbreads directly over low gas flame 20 seconds per side.
6
Plate
Mount bulgur on plates, slide fish with sauce on top. Scatter herb-onion finish over. Serve warmed flatbread and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) firm white fish fillet
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 10ml (2 tsp) lemon juice
- 1 tsp fine sea salt
- 60ml (1/4 cup) extra-virgin olive oil
- 200g (7 oz) yellow onion
- 12 garlic cloves
- 4 small green chillies
- 2 small red chillies
- 300g (10.6 oz) ripe tomato
- 2 tsp tomato paste
- 40g (small handful) fresh coriander
- 20g (small handful) fresh dill
- 540ml (2 1/4 cup) hot water
- 120g (4.25 oz) coarse bulgur
- 2 flatbreads
- 40g (1.5 oz) red onion
- 10g (small handful) flat-leaf parsley
- 2 lemon wedges