Samke Harra part2: Fish & Spiced Topping

2 tsp Ground Cumin
1 tsp Coriander Seeds
1 Tsp Cardamom Seeds
Pinch of Cayenne
½ Bunch parsley
2 Stalks Roasted Scallions
1 Lemon Zest
3 Clove Garlic
½ Cup Walnut Oil
Old Wife Fish (TriggerFish) ˣ

Let’s get started on part 2! Toast all of your spices in a pan on a medium to high heat. You have to constantly move them around in the pan so they don’t toast on just one side. Doing this helps to release the aromatics of the spices.Once they are finished take them out of the pan and let them cool down in a bowl or container.

Scallions, I love them so much. All of the recipes I have read on this dish had onions and to be honest if I could switch white or yellow onions with green ones, I will. Take the scallions and give them a rinse*, you want to make sure all of that dirt is gone. Season with salt and pepper, then drizzle with a bit of olive oil and put them in a pan and roast it for maybe ten minutes. Double check them after five, you don’t want them to burn to a crisp.


Now we are going to make the spiced topping.

Get your blender or food processor and add your parsley, scallions, oil, garlic, spices, lemon zest and a small amount of water if you are using a blender. The water will help get it going a little easier. A food processor is easier to do this with because it has a broader base.

While the topping is going, get your pan on a medium to high heat and lightly grease the pan with olive oil. Season your fish with salt and pepper in the meantime. The topping should be done; it doesn’t have to be smooth.

Place the fish in the pan, skin side down and turn the fire down to medium heat. If you can, lightly press on the fish with your fingers to prevent it from curling,  if not please use a small spatula. Don’t press the fish like you would a burger, it’s a delicate animal and should be treated  gently. It will spend most of its time on that side, this will guarantee a crispy skin. Once the flesh starts to look opaque flip it over briefly for a few seconds then take it off.    

Plate up your dish with whatever design you want. Be creative, have some fun. Make it look nice. Have a great dinner and go impress some friends.

ˣ If you can’t get trigger fish, then any white fish will do.
*Always wash your herbs as soon as you get them.

Samke Harra Part 1: Fish Sauce

3 lbs. Fish Bones
1 Orange
2 Tomatoes
5 Stalks Celery
1 Onion
½ Bunch Thyme
2 Bay Leaf
5 Cloves Garlic
5 L Water
¼ Cup Tahini
1 Scotch Bonnet Pepper

What’s up everyone? I am sorry I have been gone for so long. I’m back and ready to hit you with recipes for the fall.

I have spent some time reading and looking around the internet for inspiration. I came across a dish called Samke Harra. I have never cooked this dish before in my life so I did some extensive reading before I even attempted it. To be honest I wish I had one of my friends around to give me a nod of approval, nonetheless I loved it and decided it was worth posting.  This is a two-part recipe, there is the fish sauce and then there is the fish itself.

The recipe has a very basic fish stock.  Usually when people make a sauce they take all the vegetables and bones out. While I was in New York the Chef at A Voce made lobster stock and blended everything in there and then put it through a strainer. I did something similar but I took the big bones out because I know fish doesn’t blend like lobster.

You are going to peel your onions and add them into the pot. Quarter your Oranges and Tomatoes, roughly chop your Celery. Add all other ingredients into the pot then pour in the water. Bring it to a boil then turn it down to a simmer. I let mine reduce by 1/2. Once it’s done, take the bones and oranges out. Try to keep all the veggies in there. Grab your blender, put all of the veggies and leftover fish inside. Now like all of my recipes only pour in enough of the stock to barely cover the vegetables. Puree until it’s smooth. Once finished, put it through a strainer so that it’s really smooth. If you don’t think the flavor is strong enough you can reduce it. Taste and see if it needs salt.


Grab your Tahini and measure a ¼ cup and add it slowly to the fish sauce. You may not need all of the Tahini. There should be a nice balance of both flavors in the sauce.


Keep it warm or let it cool down and reserve in a container it if you aren’t going to use it now.

Whats next ? Tomorrow I will have part 2 ready for you.