Armenian Chilli Fish (Samke Harrah) Recipe

Serves/Makes: 10 - 12


  • 5 pounds red snapper
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon red hot pepper
  • 1/4 cup olive oil
  • Chilli Tahini Sauce
  • Decoration:
  • 1/4 cup almond, roasted
  • 1/4 cup pine nuts, roasted
  • Parsley sprigs
  • Pomegranate seeds, optional
How to cook Armenian Chilli Fish (Samke Harrah):
  • Rub the red snapper with peppers, salt and oil.
  • Bake in a preheated medium oven for about 30 minutes.
  • Prepare the Chilli Tahini Sauce (see recipe below).
  • Carefully take the head and tail off the baked fish, clean the bones. Mix about half of the sauce with the fish.
  • Return the fish to a serving plate, give a fish shape to the mixture, put the head and tail, cover with remaining sauce.
  • Decorate with nuts, parsley and pomegranate seeds if you are using them.
  • Serve the baked red snapper with hot tahini sauce cold.

Chilli Tahini Sauce Recipe

Chilli Tahini Sauce Ingredients:
  • 1 pound tahini*
  • 1 1/2 cup lemon juice
  • 1 tablespoon salt
  • 1 cup water
  • 1 1/2 teaspoons red hot pepper
  • 2 cloves garlic, mashed
  • 1 tablespoon fresh coriander leaves, minced
How to cook Chilli Tahini Sauce:
  • Mix tahini with lemon juice, then salt and water.
  • Add remaining, mix well, make a thick sauce.


*Tahini, zhimajiang, nerigoma, or sesame paste is a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds.

This recipe for Armenian Chilli Fish (Samke Harrah) serves/makes: 10 - 12

The Armenian Chilli Fish (Samke Harrah) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Armenian (more Armenian recipes)

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