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Harissa* is a North African hot chili pepper paste that comes in a jar. You should be able to get it at most supermarkets or a deli. I always have some in my fridge so it’s a good staple to add to your collection.
Taste the tomato harissa paste before adding it to the barramundi to make sure it’s not too spicy for you!
Don’t have barramundi? Try snapper or sole. Ideally, an oily firm flesh white fish will do the trick.
