I didn’t expect to find seaweed used in Turkish cooking but when I heard that it grows all around the Turkish coast, it made perfect sense. It made me think of this dish, which encapsulates all of the flavours of the Bosphorus.






Skill level

Average: 4.4 (7 votes)


Cemen-cured blue eye

  • 450 g piece skinless blue eye, bone and bloodline removed
  • 40 g ground fenugreek
  • 40 g smoked paprika
  • 15 g coriander seed, roasted and coarsely cracked
  • 15 g ground cumin
  • 80 g salt
  • 80 g sugar
  • zest of 1 orange

Seaweed puree

  • 300 g beach banana (see Note)
  • 100 g Lebanese cucumber, finely chopped
  • 21 g cold cream gel (see Note)

Tarama powder

  • 50 g white cod roe paste
  • 300 g Maltosec (see Note)

Pickled carrot

  • 100 ml white wine vinegar
  • 100 g brown sugar
  • 1 large carrot, peeled

To serve

  • 12 baby black cabbage leaves, or other very young leaves
  • 6 coriander shoots

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 3-4 hours

To make the cured blue eye, combine all dry ingredients with the orange zest. Place the fish in a flat plastic or glass dish and pack the spice mixture all over the fish, making sure it is completely and thickly covered in the mixture. Cover and refrigerate for 3-4 hours. Rinse the fish briefly under cold running water to remove the excess spices, leaving a thin layer of spice still on the fish (like a traditional bastourma). Pat dry the fish, then cut across the grain in to 5mm-thick slices, cover and refrigerate until needed.

Meanwhile, to make the seaweed puree, blend the beach banana and cucumber in a high powered blender on maximum speed until smooth. Add the cold cream gel, then blend for 10 seconds or until well combined. Pass through a fine sieve, then transfer to a squeeze bottle and refrigerate until required.

To make the tarama powder, combine both ingredients in a bowl until the mixture resembles fine breadcrumbs. Refrigerate until needed.

To make the carrot pickle, place the vinegar and sugar in a small saucepan and bring to the boil. Remove from the heat and refrigerate until cool.  Using a Japanese mandolin, thinly slice the carrot lengthways to make 12 ribbons. Drop the carrot ribbons into lightly salted boiling water for 10 seconds, then remove with a slotted spoon and drop into iced water to stop the cooking process. Drain and pat dry on paper towel. Just before serving, toss the carrot ribbons in a drizzle of pickling liquid, then roll up into cylinders.

To serve, place a slice of fish in the middle of the plate. Dot the seaweed puree around the plate, add the carrot ribbons and a spoonful of tarama powder. Top with the black cabbage leaves and coriander shoots and serve immediately.



• Beach bananas aren’t actually seaweed at all but rather a type of succulent native to the Gippsland region of Victoria. They impart a salty, fresh burst of flavour similar to the taste of the ocean. Available from select greengrocers. If unavailable, use samphire instead.

• Also sold Ultra tex, cold cream gel is a powdered tapioca starch is used to emulsify and thicken cold liquids and requires no heating. Available online from The Melbourne Food Ingredient Depot and other specialist food stores.

• Also known as maltodextrin, matosec is is a powder derived from tapioca. It has the ability to absorb fats and convert them into a paste or powder and is also used as a bulking agent and to stabilise high fat ingredients. Available from specialist food stores.