Name: Grilled Fish (Balik Izgara)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 4 çipura or other small fish; 300 g/10 oz onions; lemon slices; 10 bay leaves; 1 tsp salt; ¼ tsp ground black pepper; 2 tbsp lemon juice; 2 tbsp olive oil; onion juice (see below); ½ tsp salt; 4 “teardrops” of mastic; 1 egg yolk; ¼ tsp salt; 4 sprigs parsley; 1 tbsp onion juice (see below)

Preparation info

To Serve
4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Çipura is a very common fish to be found along the Aegean coast and it is much liked in Izmir. It is best eaten grilled over charcoal. It can also be dipped in flour and fried. Small mackerel, red mullet or snapper can be prepared in the same way, as can steaks of larger fish.

Ingredients

4 çipura or other small fish
300 g/10 oz onions

Method

Onion juice is used for all kinds of fish and meat dishes in Turkey. To prepare it, grate the onions, crush with the salt, and leave to stand for 2 minutes. Then put the onions in a muslin cloth, and squeeze to extract the juice: there should be about 100 ml/3½