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Fish buglama
Steamed fish with onion and tomato
Balıq buğlaması: Caspian fish steamed on onion, tomato and herbs
In Baku and the fishing villages of the Absheron peninsula, buglama is the gentlest way to cook Caspian fish such as sturgeon, kutum or mullet: thick steaks laid on a bed of onions, tomatoes and herbs in a covered pan and left to steam in their own juices, with no water added. The result is soft, moist fish in a light, fragrant broth, served with bread and a spoon of narsharab. Any firm white fish works. A common mistake is lifting the lid too often, which lets the steam out and leaves the fish half-cooked. Chef's tip: lay the onion thickly enough that the fish never touches the pan; it should cook in steam, not fry. It is done when the flesh is opaque and flakes when pressed.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the buglama
- 1 ¾ lb firm white fish steaks or thick filletssuch as hake, sea bass or sturgeon, skin on
- 1 tsp salt
- ½ tsp black pepper
- 3 onionssliced into rings
- 4 ripe tomatoessliced
- 3 cloves garlicsliced
- 2 tbsp sunflower oil
- 1 lemonsliced
- 1 oz fresh coriander, dill and tarragonchopped
- 1 tsp sumac
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Method
0/5 doneStep 1: Season 1 ¾ lb firm white fish steaks or thick fillets with 1 tsp salt and ½ tsp black pepper and leave for 10 minutes.
10 minStep 2: Spread 3 onions in a wide, heavy pan with a lid, drizzle with 2 tbsp sunflower oil and lay 4 ripe tomatoes, 3 cloves garlic, 2 bay leaves and half of ½ oz fresh coriander, dill and tarragon on top.
Step 3: Put the fish on the vegetables, cover with 1 lemon slices and scatter with the rest of ½ oz fresh coriander, dill and tarragon.
Step 4: Cover tightly and cook over a low heat for 25–30 minutes, without lifting the lid for the first 20, until the fish is opaque all the way through and flakes when pressed with a fork. Common mistake: peeking; the steam escapes.
30 minStep 5: Sprinkle with 1 tsp sumac and serve from the pan with its juices.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fish buglama take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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