A good friend Chef Peter Minakis reminded me of this great dish that somehow was always available in our home. My dad cooks a variation of this fish dish using thin sliced calf’s liver.
For the fish
1lb (about 500grms) fresh small fish, (anchovies, sardines, red mallets)
Vegetable oil for frying
Salt and pepper
For the sauce
2tbsp olive oil
3 cloves of garlic cut in slices
2tbsp fresh rosemary needles
½ cup wine vinegar
½ cup water
(1tbsp tomato paste – optional)
Salt and pepper
- Remove scales and gut the fish, wash well and place in salted water with ice cubes for about 15 minutes.
- Dry fish, season well, flour and fry in oil over medium heat, about 2 minutes on both sides, until the fish takes a nice golden color. Do not overcook.
- Strain on kitchen paper and keep on side.
- In another frying pan heat the olive oil and add the garlic slices and rosemary.
- As soon as the garlic change color to light brown add the cornstarch, give it a stir, add the vinegar and simmer for a minute.
- Add water stirring continuously until you have a nice sauce (not very thick). If you are using tomato paste add it in the water.
- Pour hot sauce over fish and serve. Alternatively you can allow cooling, and refrigerating it in an air tide container for about a week.
Photo by Peter Minakis
Chef Peter Minakis lives in Toronto, Canada and he is one of the best ambassadors of Greek culture and gastronomy I have met over the Atlantic. You can read more about him in his blog “kalofagas” and I hope we will soon give you a gastronomic event together!!!