Empty My Fridge
The Lebanese Plate's Sameke Harra
Ingredients
- Barramundi pieces1 kg
- Paprika2 ½ tsp
- Cumin2 ¼ tsp
- Olive oil4 tbsp
- Salt2 tsp
- Black pepper
- Onion · thinly sliced1
- Garlic · minced3 cloves
- Rice2 cups
- Pea · frozen½ cups
- Sweet corn · frozen½ cups
- White pepper¼ tsp
- Cinnamon¼ tsp
- Vegetable broth3 cups
- Pine nut · toasted½ cups
- Almond · toasted½ cups
- Tomato · diced1
- Bell pepper · diced½
- Scallion · thinly sliced1
- Parsley · chopped
- Tahini½ cups
- Lemon½ cups
Instructions
- Preheat the oven to 165°C (325°F).
- Pat the barramundi dry on a tray with paper towels.
- Season both sides of the fish with the paprika, cumin, salt and pepper, then drizzle with olive oil and rub it in. Set aside.
- Heat the 4 tbsp olive oil in an ovenproof pot over medium heat.
- Fry the sliced onion until caramelised.
- Stir in the garlic and cook for 1 minute.
- Add the washed rice, peas, corn and all the seasonings and stir to combine.
- Pour in the vegetable stock and bring to a gentle boil.
- Once the liquid bubbles, cover the pot with a lid and transfer it to the oven.
- Bake for 20 minutes.
- Remove the pot from the oven and uncover it. Lay the fish skin side up on the rice.
- Return to the oven without the lid and bake for another 15 minutes.
- Mix the tomato, capsicum, green onion, parsley, tahini, lemon juice, garlic, salt and water until smooth.
- Spoon the rice onto plates, top with fish, then drizzle with the dressing.
- Sprinkle with the toasted pine nuts, almonds and extra parsley.
Summarized from The Lebanese Plate's video. Watch it for the details.
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