Photograph of the finished Balik ekmek

Middle East · Bánh kẹp cá thu nướng hành tím

Balik ekmek

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 3.1 lb
  • Photograph of Sliced sandwich bread Sliced sandwich bread 1.1 lb
  • Photograph of Shallots Shallots 24
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Lime Lime 6
  • Photograph of Sumac powder Sumac powder 0.8 oz
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Red chilli powder Red chilli powder 0.8 oz

Method

  1. 1 Cut the mackerel into two fillets with the skin on, pat dry, and rub with olive oil.
  2. 2 Mix thinly sliced red onion with sumac, parsley, and lime to make a side salad.
  3. 3 Squeeze the shallots with salt, then rinse them with water to remove the pungent taste while keeping them crisp.
  4. 4 Grill the fish skin-side down for 5 minutes to crisp the skin, then flip and cook for another 2 minutes.
  5. 5 Grill the skin first and only turn the fish once; turning it too many times will cause the fish to fall apart.
  6. 6 Place the fish in a sandwich along with lettuce and red onion, then squeeze in some lemon juice and sprinkle with chili powder.

With an appliance

  • Charcoal grill 35 min

    Grill the fillet over hot coals, skin side down, for 5 minutes, then flip and cook for 2 minutes.

Start cooking