Classic Steamed Anchovy (Istanbul Style Steamed Anchovies with Potatoes) Recipe
Steamed anchovies, one of the classics of Turkish cuisine, is traditionally a white dish without tomatoes or tomato paste. Although today, anchovies made with corn flour are widely preferred due to the influence of the Black Sea cuisine, steamed anchovies, which is much lighter and more delicious and can be served as a cold starter, is a low-calorie and very delicious fish dish. Enjoy your meal. let it be!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 30 Min
| Ingredients for Meal: | |||
| Anchovy (Big Size) | 1 Kg. | ||
| Potatoes (Small-sized) | 2 Qty | ||
| Dry Onion (White) | 1 Qty | ||
| Lemon | 1 Qty | ||
| Bay Leaf | 2 Qty | ||
| Salt | 1 Qty | ||
| Grain Black Pepper | 1 Qty | ||
| Parsley | 1 Pinch | ||
| Fresh Thyme ((Optional)) | 1 Sprig | ||
| Rosemary ((Optional)) | 1 Sprig | ||
| Ingredients for Sauce: | |||
| Lemon Juice | 1 Half Cup | ||
| Olive Oil | 1/2 Half Cup | ||
| Water | 1 Half Cup | ||
| Garlic | 3 Clove | ||
Steps:
-
Choose large and fresh anchovies for steaming. Rinse the anchovies and put them in a colander. Pull off the head and middle bone. Take the dorsal fins.
-
Peel the potatoes, cut them into rings as equal in size as possible and 1/2 cm thick, rinse them in water and let them drain.
-
Peel the white onions and cut them into large white rings. Peel the garlic and chop it finely. If you wish, you can also use garlic by crushing it and mixing it into the sauce.
-
Take a shallow and wide pot and grease its bottom with 1 teaspoon of oil. Place half of the potatoes and onions neatly on the base. If you prefer a lower-calorie meal, do not use potatoes, just spread the onions on the base.
-
Arrange the peeled fish in a row, covering the potatoes and onions. Place the remaining potato slices on the fish. Slice the peels of 1 lemon into rings, leaving no white parts, and place them in between.
-
Sprinkle salt and pepper on the first layer you placed. If you wish, you can use a fish spice mixture. We used about 1 teaspoon of ashan fish spice mixture in this dish.
-
Arrange the second layer of fish in the same way and sprinkle with fresh herbs.
-
For the sauce, whisk olive oil, lemon and water. Pour it over the fish.
-
Cut a piece of baking paper large enough to cover the pot, wet it, squeeze it, smooth it and cover it over the pot.
-
Close the lid of the pot and cook under low heat for about 30 minutes (until the water drains and the potatoes become soft).
-
Remove the cooked food from the heat and let it rest for 10 minutes. Serve warm or cold, garnished with lemon and fresh parsley leaves. Enjoy your meal!
90 Min
