Tsiros Pastos Recipe
Make Tsiros Pastos Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured fish and main components
Marinade / seasoning
Finishing & garnish
Method
Curing the fish
Prepare fish
Rinse and pat the cleaned, butterflied fish dry with paper towels. Remove any remaining pin bones with tweezers. Place fish skin-side down on a rimmed tray lined with plastic wrap.
Cure
Combine coarse sea salt and white sugar (if using). Spread an even layer (about half the mixture) on the tray, then lay the fish flesh-side down onto the salt. Sprinkle the remaining cure on top of the fish flesh so it's fully covered. Cover tightly with plastic wrap and place another tray or a weight on top to keep contact. Refrigerate for 2 to 4 hours for thin fillets/whole small fish (longer, up to 6 hours, for thicker fish). The flesh should feel firmer when ready.
Rinse and dry
Remove fish from the cure, rinse thoroughly under cold running water to remove salt, and pat very dry with paper towels. Place on a wire rack and refrigerate uncovered for 30–60 minutes to further dry the surface (this helps texture and flavor absorption).
Marinating and seasoning
Make marinade
In a small bowl whisk together lemon juice, lemon zest, red wine vinegar, chopped oregano, minced garlic, cracked black pepper, and crushed red pepper flakes (if using). Slowly whisk in the olive oil to emulsify into a loose dressing.
Marinate fish
Place the cured and dried fish flesh-side up in a shallow dish or nonreactive container. Spoon or brush half of the marinade over the fish, making sure fillets are coated. Scatter the sliced red onion and capers over and around the fish. Cover and refrigerate for 1 to 3 hours to let flavors penetrate. If you prefer a stronger cured taste, marinate longer, up to 6 hours, but check texture so it doesn't become too firm.
Assembly and serving
Finish
Remove fish from refrigerator. Transfer fish to a serving platter skin-side down (or as preferred). Pour remaining marinade over fish and garnish with chopped parsley and dill if using. Taste and add a final drizzle of extra-virgin olive oil or a grind of black pepper as needed.
Serve
Serve chilled or at cool room temperature with lemon wedges, crusty bread or boiled new potatoes. The dish keeps well covered in the refrigerator for up to 48 hours; bring to serving temperature before plating.