Samak Recipe

Choose fish

Select either salmon or barramundi fillets. This recipe is written for 2 fillets total (6–7 oz each). If you prefer barramundi, substitute the salmon fillets and follow the same method.

Pat the fillets dry with paper towels. Place on a rimmed tray or plate.

In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt and 1 tsp freshly ground black pepper. Brush or spoon the mixture over both sides of the fillets (if skin-on, lightly coat the skin side as well). Let rest 10–15 minutes at room temperature to marinate while you prepare couscous and dukkah.

Preheat a grill pan or outdoor grill to medium-high (about 425°F / 220°C). Oil the grates or pan lightly to prevent sticking.

Grill the fillets skin-side down for 4–5 minutes without moving to achieve a good sear. Flip and grill 2–4 minutes more, until the fish flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium rare to medium. Thicker fillets may require an extra 1–2 minutes. Remove from grill and let rest 3–4 minutes; brush lightly with 1 tbs finishing olive oil before plating.

Bring 1 cup hot chicken or vegetable stock to a simmer in a small saucepan. Add 1 tsp butter and 1 tbs olive oil.

Place 1 cup fine couscous in a heatproof bowl. Pour the hot stock, butter and oil over the couscous, stir once to combine, cover tightly and let stand 5 minutes to absorb.

Fluff the couscous with a fork to separate grains. Stir in 2 tbs chopped parsley, 1 tbs chopped mint, 1 tbs sliced green onion, 1 tsp lemon zest and 1 tbs lemon juice. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning as needed.

Keep the couscous covered and warm until ready to serve.

Preheat oven to 350°F (175°C) if your hazelnuts are not already toasted. Spread 3/4 cup hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and lightly colored; watch carefully to avoid burning. Let cool slightly, then rub between kitchen towels to remove most skins (optional).

In a dry skillet over medium heat toast 2 tbs sesame seeds, 1 tbs coriander seeds and 1 tsp cumin seeds (and 1/2 tsp fennel seeds if using) until aromatic, about 2–3 minutes, shaking the pan. Transfer seeds to a plate to cool.

Pulse the toasted hazelnuts and toasted seeds in a food processor 6–8 quick pulses until coarsely ground — you want a crumbly texture, not a paste. Scrape into a bowl and stir in 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust salt if needed. Reserve at room temperature.

Spoon a generous portion of herbed couscous onto each plate (about 1/2 cup cooked per serving).

Place a grilled fillet on top of the couscous. Sprinkle 1–2 tbs hazelnut dukkah over the fish and around the plate for crunch and flavor.

Drizzle a little finishing olive oil over the fish and couscous, garnish with microgreens or parsley sprigs and serve with lemon wedges on the side for squeezing.

Serve immediately while fish is warm. Leftover dukkah can be stored in an airtight container at room temperature for up to 2 weeks.