Pan-fried snapper marinated in harissa

Name: Pan-fried snapper marinated in harissa
Cook time: 2 h 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tsp fennel seeds; 2 tsp cumin seeds; 2 tsp coriander seeds; ½ cup extra virgin olive oil; 2 red capsicum, diced; ½ tsp sea salt; 2 cloves garlic, finely sliced; 1 tbsp light palm sugar, grated; 2 tsp fish sauce; ½ tsp lemon juice; about ¼ tsp chilli powder; 4 thick snapper fillets, with skin; oil, for cooking

Neil Perry

July 19, 2016

Once you make this harissa marinade from scratch, you'll be hooked.William Meppem

Time:2 hours +Serves:4

Harissa is a Tunisian/Moroccan chilli paste that can be as simple as dried chillies, spices (including cumin or coriander seeds), garlic and olive oil. In this recipe harissa is used as a marinade, but it's most commonly used as a condiment, perhaps to spice up a tagine, or as an awesome dollop on fried eggs. I've used snapper here, but this recipe works with any white-fleshed fish. Prepare the harissa in advance if it's a weeknight.

Ingredients

2 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
½ cup extra virgin olive oil
2 red capsicum, diced
½ tsp sea salt
2 cloves garlic, finely sliced
1 tbsp light palm sugar, grated
2 tsp fish sauce
½ tsp lemon juice
about ¼ tsp chilli powder
4 thick snapper fillets, with skin
oil, for cooking

Method

For the harissa
1. Carefully dry roast spices in a pan until fragrant, then crush in a mortar with a pestle until finely ground.
2. Put oil, capsicum and salt in a large fry pan. Cook over a very low heat for about 1½ hours, until very soft and caramelised. Stir often to prevent sticking to base of pan.
3. Add garlic and roasted spices, and cook for a few minutes until garlic is golden.
4. Increase heat to medium, add the palm sugar and cook, stirring, for about five minutes until the sugar is caramelised. The mixture should go a reddish-brown.
5. Add the fish sauce, cook for a minute or two, then add lemon juice to taste. Stir through chilli powder then remove from heat. Cool mixture then blend until smooth.
For the fish
6. Take two tablespoons of the harissa paste and marinate the snapper. Leave in the fridge for about 30 minutes.
7. Heat oil in a non-stick saucepan over medium-low flame. Pan fry the fillets on one side for three minutes then gently turn and fry for another three to four minutes. Remove from heat and put on a plate. Cover with foil and leave to rest for five minutes.
8. Serve the fillets on the plate and spoon over any juices left on the resting plate.