Turkish Steamed Horse Mackerel (İstavrit Buğulama)
This Turkish-style steamed fish dish is one of the coziest ways to cook small horse mackerel. The fish steams gently over a bed of sliced potatoes, carrots, onions and tomatoes, soaking up all their sweetness while staying incredibly tender. It's a humble winter dinner that comes together in one pot with almost no effort.
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
Instructions
-
1
Slice the carrot, potato, onion and tomato into rounds.
-
2
Arrange the sliced vegetables in an even layer on the bottom of a pot.
-
3
Add the garlic, fish, olive oil and water, cover with a tight-fitting lid, and simmer over low heat until the fish is cooked through, about 30 minutes.
-
4
Alternatively, omit the water and bake the covered pot in the oven until the fish is done.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Clean and gut the fish well, but leave the heads on — they add flavor to the steaming liquid.
- Cut the potatoes and carrots thin so they fully soften in the short steaming time.
- Don't stir once the fish is in; shaking the pot gently is enough to keep fillets intact.
- Low heat is key — a hard boil will break up the delicate fish.
- Season each layer lightly with salt and pepper as you build the pot.
- Finish with a squeeze of lemon and chopped parsley to brighten the dish.
Serving suggestions
- Serve with crusty bread to soak up the broth.
- Pair with lemon wedges and a simple green salad.
- Spoon over rice pilaf for a fuller meal.
- Offer a bowl of garlicky yogurt on the side.
Substitutions
- Instead of horse mackerel: use anchovies, sardines or small mackerel.
- Instead of olive oil: use sunflower or any neutral oil.
- Instead of fresh tomato: a few tablespoons of tomato paste diluted in the water.
- Instead of stovetop steaming: bake covered in a 350°F (175°C) oven.
Frequently asked questions
Can I use frozen horse mackerel?
Yes. Thaw completely in the fridge first and pat dry so the dish doesn't turn watery.
How do I know the fish is done?
The flesh turns opaque and flakes easily at the thickest point, usually after 25–30 minutes of gentle steaming.
Do I need to remove the fish heads?
No — heads on add flavor, but trim them off if you prefer easier eating.
Can I make this in the oven?
Yes. Skip the water, cover the pot or a baking dish tightly, and bake at 350°F (175°C) until the fish is cooked through.
Reviews and questions
Average rating
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