This past weekend was an extremely hot weekend, with temperatures reaching to the mid-40’s (Celcius!). Husband bought us some fish, and as part of an East meets West table fare, I have decided to make an Asian recipe, and grill it the Greek way. Read about it here.
Tsipoura is a Mediterranean fish, and its scientific name is Sparus Aurata. It is a light fish, yet sweet at the same time (flavour-wise), and has a light flaking texture. It is suitable for steaming, baking and grilling.
The tsipoura that husband bought was rather big – they were around 600g to 700g per fish. It didn’t fit my steamer, so I decided to cut it in half (it works fine this way.) Alternatively, you can use sea bass or cod fillets.
I do hope you like it!
- 1 tsipoura fish, cleaned and descaled. Score the fish.
- 1 piece of fresh ginger (around 5cm), sliced thinly lengthwise into thin shreds. Set aside 4-5 large matchsticks.
- 1 spring onion, the white and green parts separated. White: Slice thinly lengthwise into thin shreds. Green: roughly sliced lengthwise and set aside.
- 1 garlic clove, cut into half
- a few drops of sesame oil
For the sauce:
- 1 tsp of sesame oil
- 2 tbsps of light soy sauce
- 1 tbsp of olive oil
- 1 tbsp of water
- Make the sauce: in a saucepan, heat up the olive oil gently. Add the soy sauce and water. Once it starts to slightly bubble, remove from heat and add the sesame oil. Set aside.
- Place the fish in a plate that has slightly raised sides.
- Place the green part of the spring onions, the big ginger matchsticks and the garlic clove around the fish. Place a few drops of sesame oil on the fish.
- Cover and steam the fish for 8 to 10 minutes.
- Once cooked, remove the ginger, garlic and spring onion pieces, and discard.
- Garnish the fish with the threads of ginger and spring onions.
- Pour the sauce on top of the fish.
- Transfer immediately to a serving dish (if you are not serving it in the plate you steamed it in).
- Eat with some rice!