| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 3g | 12g |
| sugars | fibre | protein | salt |
| 2g | 2g | 24g | 0.35g |
Why I Love Greek Steamed Fish Roe
As I tasted the Steamed Fish Roe for the very first time, my palate was treated to a festival of flavors – briny, tangy, and rich, yet subtly balanced to perfection. The dish offered a delightful homage to its Mediterranean roots. There was something about this Greek recipe that transcended the traditional boundaries of culinary art, transforming a simple roebased dish into a veritable feast of the senses. It was then that I knew I had fallen in love with Steamed Fish Roe.
The Mediterranean Magic
This recipe is doing far more than just satiating hunger – it’s offering a culinary experience, a glorious journey into a culture rich in flavors and traditions. I’ve always been fascinated by Greek cuisine, with its emphasis on fresh ingredients and vibrant flavors. A French touch, inspired by culinary greats like Julia Child, nested with the Creole flair of my Louisiana origins, has led to my deep dive into international culinary realms. And in this dive, the Steamed Fish Roe emerges victorious!
A Purposeful Play of Flavors
What attracted me most in the Steamed Fish Roe was its almost poetic interplay of flavors. From the rich taste of the roe to the zesty tang of the lemon and the sharp touch of white vinegar, each ingredient had a role, creating a harmonious symphony of flavor notes that was equal parts extraordinary and comforting.
While significantly different, it shares a thematic similarity to Creole dishes like Shrimp Étouffée or Bouillabaisse of my homeland, where seafood is also mixed with an artistic blend of flavors and spices.
Serve it with fresh, warm pita bread or a side of Greek-style salad, and you’re in for a truly magnificent meal. This Steamed Fish Roe recipe, my dear friends, deserves to be tasted, shared, and celebrated.
Here’s to exploring more such culinary delights from around the world!
What You’ll Need
- 1.5 lb fish roe
- 1/2 cup olive oil
- 1 lemon, juiced
- 2 tablespoons white vinegar
- 1 large onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 3 cloves of garlic, minced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Firstly, rinse fish roe thoroughly under cold water and pat dry using a kitchen towel.
Step Two
In a large bowl, combine olive oil, juice of one lemon, white vinegar, finely chopped onion, fresh parsley, minced garlic, salt and black pepper. Mix well to form a marinade.
Step Three
Add the fish roe to the marinade. Make sure that all pieces are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least one hour to marinate.
Step Four
After an hour, remove the fish roe from the fridge. Spread the all-purpose flour on a plate. Roll each piece of fish roe in the flour until it’s completely coated.
Step Five
Fill a steamer with water and bring it to the boil. Arrange the fish roe in the steamer, leaving enough space between each piece to allow the steam to circulate properly. Cover the steamer with a lid.
Step Six
Steam the fish roe for about 20-30 minutes, or until they are firm to the touch and flake easily when tested with a fork. The cooking time will depend on the size of the fish roe.
Step Seven
When the fish roe is cooked, remove it from the steamer and let it cool slightly. Serve warm with extra lemon wedges and the remaining marinade on the side for dipping.
