Alanya-Style Fish Mançuru (Braised Yellowtail with Onions)
Fish mançuru is a rustic Alanya specialty: whole slices of yellowtail layered under a mountain of slowly softened onions, then braised until everything is meltingly tender. The onions turn sweet and jammy while the fish stays moist, and a splash of vinegar at the end lifts the whole pot. It's a humble one-pot dinner, best in cooler months when you want something warming without fuss.
- Prep time
- 20 min
- Cook time
- 40 min
- Total time
- 60 min
- Servings
- 6
- Difficulty
- Easy
Instructions
-
1
Slice the onions into thin half-moons.
-
2
Pour both oils into a wide pan and sauté the onions over medium heat.
-
3
Once the onions start taking color, season with salt and stir in the red pepper.
-
4
Clean the fish and cut it into slices about two fingers wide.
-
5
Arrange the fish slices in a pot, pile the onions on top, add the water, cover, and let it braise over low heat.
-
6
When the fish is cooked through, add the vinegar and a little more salt, cook 5 more minutes, and serve warm.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Yellowtail is traditional, but any firm white-fleshed fish works — ask your fishmonger for the freshest whole fish.
- Don't rush the onions; their sweetness is the backbone of the dish.
- Cut fish slices uniformly so they cook at the same rate.
- Add the vinegar only at the end so it brightens rather than toughens the fish.
- Use a wide, heavy pot so the fish slices sit in one layer.
Serving suggestions
- With crusty bread to mop up the onion juices
- Over a bed of rice pilaf
- With a simple green salad and lemon wedges
- Chilled the next day, Turkish meyhane style
Substitutions
- Instead of yellowtail: sea bass, snapper, or any firm whole white fish
- Instead of red pepper flakes: sweet paprika with a pinch of cayenne
- Instead of vinegar: fresh lemon juice
- Instead of both oils: all olive oil for a lighter flavor
Frequently asked questions
Can I use fish fillets instead of a whole fish?
Yes — cut thick fillets into wide slices and reduce braising time slightly so they don't dry out.
Why so many onions?
The onions are the dish: they melt down into a sweet, spiced bed that the fish cooks on. Don't cut the quantity.
How do I know the fish is done?
The flesh flakes easily at the bone and turns opaque, usually after 25–30 minutes of covered braising.
Can this be made ahead?
Yes — it's traditionally eaten at room temperature or even chilled the next day, and the flavor improves.
Reviews and questions
Average rating
– Ratings: 0
Made this recipe? Sign in to share a tip, ask a question or post a photo.
Sign inNo comments yet. Be the first to share how it turned out!