Buğulama is the opposite of frying: there is almost no fat and the cooking is done by steam. Which means the fish has nothing to hide behind, so it has to be fresh. Keeping the lid on throughout is also necessary so the steam does not escape.
Ingredients
For the steaming
For the top
Method
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Lay the vegetables
Pour the olive oil into a wide pan and spread the onion, carrot and garlic over the bottom.
-
Set the fish on top
Lay the fillets side by side on the vegetables and season with salt and pepper.
-
Top them
Arrange the tomato slices and peppers over the fish.
-
Add the liquid
Pour the water and lemon juice in from the side.
-
Cook
Put the lid on and cook over a low heat for 20 minutes. Do not lift the lid.
-
Serve
Scatter with parsley and serve with a wedge of lemon.
Tips
- Do not lift the lid while it cooks; if the steam escapes the fish dries and the vegetables cannot give up their liquid.
- Do not stir the fish, and even shaking the pan is a risk. Fillets break up easily.
- Oily fish such as bonito or bluefish do not suit steaming; choose a lean white fish.
Nutrition
265
kcal
34 g
Protein
10 g
Fat
12 g
Carbs
5 g
Sugar
3 g
Fibre
Values are per serving and approximate.