Turkish Fish Sandwich (Balik Ekmek)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
620 kcal
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Course
Main Course
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Cuisine
Turkish
Turkish Fish Sandwich (Balik Ekmek)
Description
Turkish Fish Sandwich (Balik Ekmek) uses seared mackerel fillets as the main protein, accompanied by a sauce mixing pomegranate molasses, sumac, paprika, oregano, and dried mint, which adds sour and aromatic notes. The fish is pan-seared in olive oil after seasoning with kosher salt and black pepper, resulting in a crispy surface and moist interior. The sandwich combines this fish with a fresh filling of lettuce, sliced onions, and red and yellow bell peppers, all lightly dressed with some of the sauce to add moisture and flavor.
Assembly involves placing the fish and salad in lavash bread, drizzling more pomegranate molasses, rolling the wrap tightly, and brushing the outside with the sauce before briefly grilling to develop a slightly charred, crispy finish on the bread. This adds texture contrast to the soft fish and fresh vegetables inside.
This sandwich can be served immediately as a filling meal or snack, providing balanced savory fish freshness with the bright, slightly sweet and tart sauce, alongside crisp vegetables. The recipe suggests preparing sauce and vegetables ahead to save time, and highlights the importance of hot oil and careful cooking time to avoid drying out the fish.
Ingredients
- 4 mackerel fillets
- 1/2 kosher salt to taste
- 1/4 black pepper to taste
- 2 tbsp olive oil
Sauce
- ¼ cup olive oil
- 2 tbsp pomegranate molasses
- 1½ tsp sumac
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp dried mint
- ½ tsp kosher salt
Fixings
- 2 cups lettuce chopped
- 1 white onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper
- 4 pieces lavash bread
- 2 tbsp pomegranate molasses
Instructions
Fish:
- Heat the olive oil in a pan over medium high heat. Season the fillets with salt and pepper on both sides.
- Once the oil is hot sear the fish for 5 minutes on each side until fully seared and cooked.
- Sauce and Fixings:
- In a bowl, mix the olive oil, pomegranate molasses, sumac, paprika, oregano, dried mint and salt.
- Mix the lettuce, sliced onion and peppers in a bowl with 2 tablespoons of the sauce. Set aside.
Assemble:
- Place a piece of lavash on a plate or a board. Top with seared fish, lettuce, onion and pepper and a drizzle of pomegranate molasses.
- Roll tightly and brush the outside with more sauce.
- Heat a clean pan over medium high heat. Sear the wraps for 2-3 minutes on each side until a bit crispy and golden.
Notes
- Mackerel, flounder, or tilapia can be used; ensure fish is deboned before cooking.
- Heat oil thoroughly before searing fish to prevent sticking and achieve a crispy finish.
- Cook fish about 5 minutes per side to avoid drying out; remove once cooked through.
- After assembling, brush sauce on the outside and grill wraps to add charred flavor and crispy crust.
- Prepare sauce and chop vegetables ahead to save time when assembling the sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 20g | 7% |
| Protein | 46g | 92% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 106mg | 35% |
| Sodium | 501mg | 21% |
| Potassium | 1093mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 54mg | 60% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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