Baked Pomfret with Spicy Harissa- With Homemade Harissa sauce | Kitchenstagram
Harissa, the North African red chili paste or sauce, transforms ordinary meals into extraordinary culinary experience. Its dark, slightly sweet, smokey, tangy and just enough spicy, infuses a rich depth of flavour into various dishes, making it a must-have in any kitchen. A jar of Harissa is a welcome addition to your kitchen cupboard, serving as a potent amalgamation of your spice collection. In this quick and delightful recipe, harissa takes center stage, generously spread over Pompano or Sea bass, with Salmon or Mackerel offering equally enticing alternatives.
This one-tray wonder is a culinary marvel, boasting bold colours and robust flavours. Ideal for busy week night dinners or laid-back weekend meals, it requires minimal effort but delivers maximum satisfaction. The versatility extends to the choice of fish- Tilapia, Surmai, Basa, Roopchand etc. Feel free to experiment with vegetables for a personalized touch.
The secret to the dish’s irresistible allure lies in the magic of harissa. Its subtle heat perfectly complements the delicate, flaky texture of Pompano or pomfret, elevating this recipe to a symphony of flavours that will leave you enamoured.
Why you’ll love this recipe:
One-tray wonder: With just one tray needed for the entire process, clean up is a breeze, which is always a bonus.
Quick and Easy: It’s incredibly quick and simple to whip up- just apply the harissa sauce all over the fish and bake.
Simple ingredients: With very few everyday ingredients, its a breeze to whip up, leaving you with no excuses not to try it.
Taste: The taste, a harmonious blend of spicy Harissa and pomfret, is uniquely delicious.
Effort: It requires minimal effort, making it must-have recipe in your culinary repertoire.
What is Pompano fish?
Pompano, commonly referred to as pomfret in Indian English, is a highly sought-after and premium fish. Renowned for its mild flavour and lack of strong fish aroma, Pompano is prized in culinary circles. Its firm, white flesh makes it versatile for various cooking methods, including baking, steaming, poaching, frying and even as an ingredient in curries. The large silver pomfret, in particular, is flavoured for its succulent texture. Its popularity stems from being an ocean fish that appeals to those who prefer a subtle taste in their seafood.
What is Harissa?
Harissa is a flavourful and spicy chili pepper paste with its roots deeply embedded in the Maghreb region, encompassing countries like Tunisia, Algeria, Libya and Morocco. The name “Harissa” is derived from the Arabic root “Harasa,” meaning ‘to pound’ or ‘to break into pieces,’ reflecting the traditional method of preparing the paste by pounding chili peppers.
The primary components of harissa includes roasted peppers, Baklouti peppers, spices and herbs like garlic paste, caraway seeds, cumin and olive oil. This combination creates a rich and flavour profile, while the oil carrying the soluble flavours of the spices. Additionally, variations of harissa exist, such as rose harissa, which incorporates rose petals into the mix.
Tunisia holds a significant role in the production and export of prepared harissa, with UNESCO recognizing it as part of the country’s Intangible Cultural Heritage. The origin of harissa dates back to the Columbian exchange when chili peppers were introduced into Maghrebian cuisine, likely during the Spanish occupation of Ottoman Tunisia between 1535 and 1574.
In Algeria, harissa is frequently used in soups, stews and couscous, adding a bold and spicy kick to these dishes. The versatile harissa paste can also be served as a flavourful rub for meats or eggplants. In Israel, harissa finds its place as a common topping for dishes like sabich and shawarma.
Moroccan cuisine has embraced harissa, incorporating it as a side condiment for tagines or mixing it into various dishes. In Tunisia, the preparation of harissa can vary based on household preferences and regional influences. Some variations may include fermented onions or lemon juice, adding complexity to the flavour profile. Harissa is a key ingredient in Tunisian dishes like stews with meat or fish and vegetables, as well as in lablabi, a chickpea soup, and fricasse. Sold in various forms, including jars, cans, bottles and tubes, harissa is often referred to as “Tunisia’s main condiment” and is considered a hallmark of the country’s fish and meat dishes.
What type of chilies can be used in Harissa sauce?
Harissa sauce offers a customizable heat level when prepared from scratch. To create an intensely spicy blend, combine cayenne, Guntur chili, Birds-eye chili, Dalle Khursani, Boriya chili etc. Those seeking a medium spiciness can opt for a mix of Byadgi chili, Lavangi chili, kashmiri chili, ensuring a personalized kick in every flavourful spoonful. Adjust the chili combination to suit your taste preferences.
Use of Harissa sauce?
Harissa sauce, with its smoky and spicy profile, elevates dishes with a flavourful punch. Ideal for seasoning meats and vegetables, it adds a spicy kick to salads or enhances hummus for an extra layer of taste. Lasting a month, this versatile condiment transforms everyday dishes, from scrambled eggs to lamb chops or chicken or fish dishes, making them irresistibly delicious.
How to Store Harissa sauce:
When it comes to preserving the vibrant flavours of your homemade harissa sauce, proper storage is key.
Refrigeration: Refrigeration is an excellent option to enhance the fusion of flavours. After preparing the harissa, refrigerate it in a tightly sealed mason jar for the next day or two. This allows the ingredients to harmonize, creating a richer Chile paste. To ensure optimal freshness, consider adding a drizzle of extra virgin olive oil on top for a secure seal. Your homemade harissa can thrive in the refrigerator for up to one month.
Freezing: For a longer shelf life, freezing is a viable alternative. Portion the harissa into smaller containers before freezing, ensure convenient usage. With this method, your harissa paste can be stored in the freezer for approximately one month, allowing you to enjoy its fiery goodness whenever needed.
Can you make Baked pomfret with Harissa ahead of time?
Certainly! Prepare the fiery Harissa in advance. When ready to serve, bake fresh pomfret with the pre-made Harissa, ensuring a quick and delightful dish served immediately.
Serving suggestions:
Serve with pita bread or challah or any fresh bread, steamed rice, mashed potato, green salad or couscous.
Storage suggestion:
You can store left-over baked pomfret with harissa in an airtight container in the refrigerator for up to 2 days.
Ingredients:
1 no. Large Sliver Pompano or Pomfret fish, cleaned
Kosher salt
2 tbsp Olive oil
Harissa Sauce:
15-20 nos. Fresh Red pepper
7-8 nos. Guntur chili (overnight soaked)
4 nos. Garlic clove
Juice of one large lemon
1 tbsp Homemade Red chili paste (optional)
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Ground Caraway seeds
Kosher salt
2 tbsp + 6 tbsp Extra Virgin Olive oil
Preparation:
Harissa Sauce:
- Step 1: To roast the peppers over an open flame, turn on the gas burner on highest setting. Set the peppers directly over the flame.
- Step 2: Turn the peppers occasionally with tongs until all sides are charred and blistered. It should just blister and char a bit but do not let them burn.
- Step 3: Allow the peppers to cool enough to handle. Peel off the charred skin and remove the stems. Transfer them in the grinder jar.
- Step 4: Remove the stems of soaked Guntur chilies and transfer them in the grinder jar.
- Step 5: In the grinder jar add garlic cloves, lemon juice, homemade red chili paste, smoked paprika, grounded cumin, grounded caraway seeds and grounded coriander, kosher salt and extra virgin olive oil.
- Step 6: Grind everything until a smooth paste is achieved.
- Step 7: Transfer the harissa sauce to a clean mason jar. Cover with 6 tbsp of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Baked Pomfret:
- Step 8: Preheat the oven to 200°C/400°F.
- Step 9: Cut intersecting slits on both sides of the fish without cutting through, using a sharp knife.
- Step 10: Place the pomfret in a baking dish. Rub salt all over the fish, inside the slits and belly.
- Step 11: Generously apply the harissa sauce all over the pomfret inside the slits and belly, until completely coated.
- Step 12: Then drizzle 2 tbsp of extra virgin olive oil over the marinated fish.
- Step 13: Cover the baking dish with aluminium foil.
- Step 14: Place it in the preheated oven and bake for 30-35 minutes.
- Step 15: Serve hot with warm pita bread or challah, steamed rice, Mashed Potato, green salad or couscous. Enjoy!
Pro tips:
For an even more robust flavour, prepare the harissa sauce in advance and refrigerate it, the next day, experience a harmonious blend of flavours in this delectable chile paste that will elevate your culinary delight.
Transform your meal with a delightful twist by opting for large field or portobello mushrooms instead of fish. Enhance their flavour by coating them in the zesty harissa marinade and adding them to the roasting tray. Allow the mushrooms to soak in the rich flavour for 25 minutes of cooking time.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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