The balik
ekmek (literally meaning “fish sandwich”) of Istanbul are legendary. The
success of the sandwich rests entirely with the freshness of the fish, and the
sandwiches are often cooked on and served from boats bobbing on the Bosphorus.
I imagine the water twinkling in bright sunlight, on the grill; the hustle and
bustle of cooking, and the babble of conversation as hungry customers await the
latest catch.
The grill-kissed mackerel is sprinkled
with salt and crushed red pepper (chili) flakes, and the sandwich is garnished
with salad and a charred green chili.
Makes 2
INGREDIENTS
2
fresh mackerel fillets (skin on), as perfectly fresh as possible Olive oil
2 mild fresh green chilies, left whole
2 soft white rolls or 2 lengths of
baguette, split open
Sea salt and crushed red pepper flakes
(chili flakes), for sprinkling
Sliced onion
Sliced tomatoes
Lettuce leaves
2 lemon wedges, to serve
Light a BBQ for direct grilling (see also Cook’s
Tip). Once the flames have died down and the coals have turned white, it’s
ready for cooking.
Lightly brush the mackerel fillets with olive
oil and cook them on the grill using a fish basket if you have one (a hinged
metal cage for protecting fish on the BBQ—use the type suitable for cooking
fillets rather than whole fish), turning once, until cooked and the flesh is
opaque. This should take about 5 minutes (depending on size). Lightly oil and
grill the green chilies at the same time.
Lightly toast the rolls on the grill, then fill
with the mackerel. Sprinkle the fish with salt and crushed red pepper (chili)
flakes, then add the salad ingredients and a grilled chili to each one. Serve at
once with the lemon wedges.
COOK’S
TIP:
Alternatively, you can cook the mackerel in a hot oiled ridged griddle
pan. Cook the fillets, skin-side down, for about 3 minutes, then carefully turn
them over and cook, flesh-side down, for about 2 minutes, until cooked and the
flesh is opaque. Cook the oiled chilies alongside in the same pan and then
toast the rolls in the pan.
