(
Spices & Sauces - Harissa Chili Relish
Singapore is a blessed country with many kinds of food available for us. In this small country, one can taste all kinds of cuisine from all over the world. This week I have picked to introduce Harissa Chili relish which originated from Tunisia. Harissa is a chili sauce typically made of dried chilies, citrus, oil, garlic and a few warm spices including caraway seeds and coriander.
Combination of both of these spices in the sauce will give your dish a kick of smokiness and a little bit of tanginess. It is a very aromatic sauce for any grain dishes, casseroles, soup or any light aromatic flavor dish. Biona Organic Harissa Chili Relish is wholesome and one of the best sauces to enhance the flavor of dishes without any unhealthy ingredients.
GRILLED HARISSA COD OVER SPICED COUSCOUS
INGREDIENTS:
2 x 150gm Cod fish steaks/fillets
3 Tsp Biona Organic Harissa Chilli Relish
1 Tsp oil
1/2 Cup Kitchen & Love Cous-Cous Durum Wheat
3/4 Cup Water
1/2 canned Biona Black Beans (rinsed and drained)
2 Tbsp sliced black olives
2 Tbsp Gran Luchito Roasted Serrano Green Chillies
1 Avocado (halved)
2 Tbsp Mixed black and white sesame
Few fresh Basil leaves or Mint (sliced)
8 cherry tomatoes (halved)
50gm Mixed green salad or Arugula
Walnuts and Cranberries (optional)
COOKING INSTRUCTIONS:
1. Pour water in a saucepan and bring to boil. Stir in 2 Tsp of Biona Organic Harissa Chilli Relish.
2. Stir in Kitchen & Love Cous-Cous Durum Wheat, cover and remove from heat. Let it stand for about 5 minutes until water has been absorbed, fluff with a fork.
3. Allow couscous to cook to room temperature.
4. Mix the drained Biona Black Beans with squeezed 1/4 slices of lemon juice and dash of salt.
5. Brush the halved avocado with water/maple syrup and coat it with sesame seeds.
6. In a mixing bowl toss couscous, black beans, olives, Gran Luchito Roasted Serrano Green Chillies, basil and cherry tomatoes.
7. Mix 1 Tsp of Harissa Chilli with 1 Tsp of oil. Brush the mixture over both sides of the cod fish that have been dried with paper towel. Let it marinate for 10 minutes.
8. One can pan fry the cod in a grilling pan, or bake in preheated oven (200C) or Air fry in 180C for 8 minutes or lightly brown.
9. Serve the grilled cod over the spiced couscous, greens and sesame coated avocado. Garnish with lemon wedges, cherry tomatoes and basil with Harissa Chilli Relish.
Note: The reason to brush the avocado with water or maple syrup, is so that the sesame seeds will stick to the avocado. One can substitute the cod fish with any white fish, like Halibut, Haddock, flounder, Sole, grouper or Sea bass. It can be steak or fillet.
HARISSA TUNA PUFF
INGREDIENTS:
1 canned Fish4Ever Skipjack Tuna Steaks in Coconut Oil (drained)
3 shallots (diced)
3 Tsp Biona Organic Harissa Chilli Relish
2 Sheets of Frozen Puff Pastry
1 egg yolk with 2 Tbsp milk (Egg wash)
COOKING INSTRUCTIONS:
1. Prepare the Harissa Tuna filling by mixing the Fish4Ever Skipjack Tuna Steaks in Coconut Oil with the diced shallots and Biona Organic Harissa Chilli Relish with fork. It can be made ahead of time and refrigerated for up to 3 days.
2. You can cut the pastry sheet into square or circle shapes. I cut the pastry sheet into 4 squares, place 1 Tbsp of filling in the center of each square. Fold in half and seal it by pressing the edges together with a fork. One can make these and keep them in the freezer for another day (up to 6 months).
3. Brush each puff with egg wash and bake in preheated oven at 200C for 15 minutes or until golden brown.
Note: It is important to choose a sustainably-fished canned tuna for the quality and environmental friendliness. One can adjust the amount of Harissa chili relish according to your liking.
©️ 2021 Moon Chai