Raw sea bream cured in lemon and onion

Raw sea bream cured in lemon and onion

Ciğ balık

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This is another dish I first tried during a day trip to the Prince’s Islands, an idyllic car-free island group 11 miles by ferry from Istanbul. From the tiny port, we travelled to a seaside restaurant by phaeton, a horse-drawn cart.

Ingredients

Quantity Ingredient
2 fillets very fresh sea bream
1/4 onion, very finely sliced into rings
1/2 teaspoon salt
1/2 lemon, juiced

Method

  1. Using a very sharp knife at a 45˚ angle, cut the fish into thin slices. Sprinkle the onion with a pinch of the salt and rub it into the flesh with your fingertips. Mix the onion and the rest of the salt into the lemon juice.
  2. Lay the fish slices on a plate and pour over the salt/lemon juice mixture and the onions. Mix gently. Place in the fridge for 20 minutes, then take out and gently turn the fish over, ensuring every cut surface of the fish is in contact with the juice. Return to the fridge for 20–30 minutes. Transfer to a clean bowl to serve when the fish is just opaque.

Tip

  • Be sure the fish is as fresh as can be, with clear eyes and red gills. Pre-cut fish from a supermarket isn’t suitable for this recipe.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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