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!

Ingredients:

• 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

Preparation:

1. 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.
2. Place the fish in a plate that has slightly raised sides.
3. 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.
4. Cover and steam the fish for 8 to 10 minutes.
5. Once cooked, remove the ginger, garlic and spring onion pieces, and discard.
6. Garnish the fish with the threads of ginger and spring onions.
7. Pour the sauce on top of the fish.
8. Transfer immediately to a serving dish (if you are not serving it in the plate you steamed it in).
9. Eat with some rice!