Army Steamed Sea Bass

Steamed sea bass is one of the standout traditional fish dishes of Ordu cuisine. Sea bass, abundant along the Black Sea coast, is cooked using the steaming method with vegetables and spices, resulting in a dish that is both healthy and flavorful. Thanks to this cooking technique, the fish retains its distinctive taste and achieves a tender, moist texture. It is especially favored during winter months, at guest tables and family meals.

• 1 kilogram sea bass
• 1 tomato
• 10 cloves garlic
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• Salt

The sea bass is cleaned, washed, and sliced into fillets. Onions are sliced into rings and arranged in a single layer at the bottom of a large pot. The sea bass fillets are placed on top. Sliced tomato, garlic, lemon slices, and bay leaves are scattered over the fish. Salt, black pepper, and chili flakes are added according to taste. Finally, olive oil and water are drizzled over the top. The pot is covered and steamed over medium heat for approximately 30 to 40 minutes. It is served hot, garnished with parsley.

Steamed sea bass is a widely consumed dish in the coastal towns of the Black Sea region. In Ordu cuisine, dishes made with fresh seafood are considered the crown of the table. This dish stands out for its healthiness and simple cooking method, and it frequently appears on winter menus. During fish season, it is prepared fresh in homes or fish restaurants. It is typically served alongside seasonal salad and cornbread.