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Samki Harra - Chilli Fish

This great recipe for Samki Harra is from Almond Bar voted Australia's Favourite Middle Eastern Restaurant in the 2009 I love FOOD awards.

Use either a whole snapper or 4 barramundi fillets for this dish (i use the barramundi)
1 cup tahina
1 cup lemon juice
1 tablespoon salt
1/2 tablespoon chilli flakes
1/2 tablespoon dried coriander
2 tablespoons chopped fresh coriander
1/2 cup shelled whole walnuts
1/4 cup chopped flat leaf parsley
lemon wedges
1/4 cupchopped walnuts
Water (if required)

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In a food processor combine the tahina, lemon juice, salt, chilli, dried and fresh coriander, whole walnuts. The colour should be a lighter colour to the tahina due to the addition of the lemon juice. The consistency should be slightly runny. Add water to ensure that this happens.
Marinate the fillets in a bowl with this sauce at least for 4 hours.
The fish can be wrapped in foil and cooked in a pre-heated oven on 180C for about 50 minutes. I place the fillets in an open baking tray and cook for about 40 minutes in a pre-heated oven set at 200 degrees. I test if it is ready by pressing against the fish and allowing an egg flip to fall easily through the fillet.
Serve with lemon wedges, a sprinkle of the chopped walnuts and parsley on top.

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