800 gms of shredded, baked kingfish
2 tbsp olive oil
1 large onion, sliced into rings
For the 1/2 cup sauce:
1/2 cup tahini, store bought
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup water
1 tsp salt and pepper as per taste
6 pcs garlic
For the garnish
3 tbsp pine nuts, roasted
3 tbsp goji nuts, roasted
A couple of mint leaves to garnish
Bake the fish fillet on 180 C by seasoning it with salt and white pepper for about 12 to 15 minutes.
To make the sauce: In a bowl, add tahini, crushed garlic, lemon juice, orange juice, salt and pepper to taste and mix them well, until the sauce begins to thicken.
In a pan, fry the onion rings for 3 to 5 minutes in olive oil over medium heat. Sauté until the onions are soft and turn transparent.
On a serving plate, add a slice of freshly baked pita bread, place the baked fish on top, pour the sauce and garnish with goji berries and pine nuts. Note: Dry roast the pine nuts for 2 minutes on medium-high heat to extract the nutty flavour.
Tajen Samak is ready to be served as a cold mezze. Chef Mkarem said: "Once you taste it, you will want to have it again."
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