Roast Red Snapper with Moroccan Style Harissa

Serves 6-8

Prep time 60 minutes + time to marinade


Approx. 2 kg Red snapper, cleaned
25 g turmeric
4 g rock salt
4 g chilli flakes
25 g paprika
10 g chilli powder
5 g cumin seeds
4g coriander seeds
4 cloves garlic
Juice of 1 lemon
60 ml olive oil
4 fresh chillies
2 tomatoes
30 g tomato paste

For the Sambal Side Sauce

200 g red onion finely diced
2 garlic cloves finely grated
Small piece of ginger, grated
100 g red chilli paste
25 ml olive oil
200g chopped fresh tomatoes
Juice from 1 lime
15 g sugar


In a non-stick pan, toast the cumin and coriander seeds, keep them moving round the fan until warm and fragrant. Transfer to a food processor and add the turmeric, salt, chili powder, chili flakes, garlic, lemon juice, chillies, tomatoes, tomato paste and olive oil. Blend to a fine paste.

Score the fish on both sides and rub the mix onto the fish allow to rest in the marinade for at least two hours. Bake in a pre-heated oven at 160 degrees – it will take between 35 & 45 minutes to cook.

For the Sambal Side Sauce

Mix all the ingredients together and allow to sit at room temperature for 30 minutes, stir adjust seasoning to taste and serve on the side.

Serve this fragrant sauce with clams and razor clams cooked with ginger, garlic and shallots in olive oil.