Turkish Fish Sandwich
Inspired by the boats of Istanbul: Chef Noor seasons mackerel simply with salt, pepper and lemon, sears it, and tucks it into bread brushed with a pepper-molasses and olive-oil sauce, with lettuce, onion and pickled cabbage for crunch.
The Turkish fish sandwich, balık ekmek, is one of Istanbul's most famous street foods, sold fresh beside the bridges and quaysides. This version rests on seasoned fish fillets browned in the pan, then tucked into bread brushed with a pepper-molasses and olive-oil sauce. Lettuce, onion, pickled cabbage and a drizzle of pomegranate molasses round it out, balancing the tang against the richness.
How to Prepare
Season the fish with salt, black pepper and a squeeze of lemon.
Sear the fillets in a hot oiled pan a few minutes per side until golden and just cooked.
Whisk the pepper molasses with the olive oil and brush it inside the bread.
Layer the lettuce, onion and pickled cabbage, then lay the hot fish on top.
Roll or close the sandwich and toast it briefly in the pan.
Serve with pickles and a drizzle of pomegranate molasses.
Mackerel loves high heat and hates waiting — sear it last, right before assembling, so the sandwich meets the fish at its juiciest.
Ingredient Swaps
The mackerel can be swapped for any firm fish — sea bass, sea bream, even sardines — depending on what's available.
If pepper molasses isn't at hand, blend tomato paste with a little chilli and olive oil for a close stand-in sauce.
Any pickle works in place of pickled cabbage, such as pickled turnip or cucumber.
Common Questions
Which fish suits this sandwich?
Mackerel is the classic, but any firm fish works, such as sea bass or sea bream.
How do I know the fillets are cooked?
Brown them a few minutes per side in a hot pan until golden and easily flaked with a fork.
What is the sandwich sauce?
A mix of pepper molasses and olive oil brushed inside the bread for flavour and moisture.
Why add pickled cabbage and pomegranate molasses?
They bring acidity that cuts the fish's richness and balances the flavours.
Is the fish served hot?
Yes — place it hot straight over the vegetables, then wrap and serve right away.
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