The Shahrouks - Samka Hara
with Sayidiya Rice, Cauliflower & Potato Mash
30ml olive oil
2 tsp ghee
2 medium brown onion, finely chopped
Salt and pepper, to taste
1 ½ cups basmati rice
½ cup slivered almonds, toasted
½ cup pinenuts, toasted
Vegetable oil, for frying
300g / ½ small cauliflower
Salt, to taste
Cauliflower & Potato Mash
300g/ ½ small cauliflower
1 large washed potato, peeled
1/3 cup hot milk
2 tbsp finely chopped chives
60g grated mozzarella cheese
Salt and pepper, to season
Samka Hara (Spiced tahini baked fish)
½ cup tahini paste
1 cup lemon juice
5 large cloves garlic, crushed
2 birds eye chillies, chopped finely
¼ bunch coriander, leaves picked, finely chopped
6 x 200g King fish portions
2 tbsp olive oil
20g chopped toasted walnuts
Finely chopped parsley, to garnish
Sea salt flakes, to season
1. For the Sayidiya Rice, place olive oil, ghee and butter into a large saucepan and place onto a low heat. Once hot, add the diced onion and fry, stirring regularly, until caramelized, about 15 minutes.
2. Add 1.25L water to the saucepan and bring to the boil. Reduce heat and allow to simmer for an hour to ensure a full onion flavoured stock is achieved. Remove from heat.
3. Place basmati rice into a large fine sieve. Wash rice twice under cold running water and set aside to drain well. Season onion stock with salt and pepper and return to a boil. Add rice and cover saucepan with a lid. Reduce heat and simmer gently for about 15 minutes until rice is cooked. Fluff with a fork and set aside.
4. Preheat vegetable oil in deep fryer to 170C.
5. For the Fried Cauliflower, cut cauliflower into 18 small florets. Wash and set aside to drain in a colander. Transfer to several layers of paper towel to dry. Season with salt then deep fry, in batches, for 6minutes, until golden and crisp. Remove from oil and set aside on kitchen paper to drain away excess oil. Season with salt and set aside in a warm place.
6. For the Cauliflower and Potato Mash, cut the cauliflower into florets, leaving stems on. Steam cauliflower in microwave or over a saucepan of simmering water until very soft. Transfer cauliflower to medium, deep bowl. Using a stick blender, mash cauliflower until smooth. Cover and set aside.
7. Meanwhile, place potatoes into a small saucepan of lightly salted water and bring to the boil. Cook potato for 15-20 minutes until soft. Drain then add potato to the pureed cauliflower.
8. Add milk, butter, chives, salt and pepper. Using a potato masher, mash potato into cauliflower until smooth and well combined. Add mozzarella and stir until melted. Taste and season with salt, to taste. Cover and set aside in a warm place.
9. Preheat oven to 200C.
10. For the Tahini Sauce, place tahini, lemon juice, 2 cloves garlic and 1 cup water into a jug and mix to until well combined. Set aside.
11. Place butter in medium saucepan and melt over medium heat. Add remaining 3 cloves of garlic and stir for 2 minutes until fragrant. Add chilli, coriander and tahini and lemon mixture. Season with salt and bring to the boil.
12. Place kingfish fillets onto a large lined baking tray. Generously season fish with salt drizzle with olive oil. Place into oven and cook for 10 minutes. Remove tray from the oven and pour the hot tahini sauce over fish. Return to oven and cook for a further 8 minutes until fish is just cooked through. Remove from oven.
13. To serve, place a large 10cm round chef mould the side of serving plate and fill with a portion of Sayidiya Rice. Carefully remove ring and repeat on remaining plates. Top rice with slivered almonds and pinenuts. Spread a portion of Cauliflower and Potato Mash onto each plate and top with Fried Cauliflower. Add portion of kingfish to each plate and garnish with toasted chopped walnuts and freshly chopped continental parsley. Transfer tahini sauce from baking dish into a jug to serve on the side.
- When serving for larger occasions, it's always better to use fillets rather than whole fish.
- You can use any type of rice for this dish, depending on your preference.