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The fragrant mastiha (mastic gum) lifts Angela Nicolletou's latest creation: fish in vine leaves. Mastiha is added in the tomato salsa which accompanies the grilled fish.
Whole fish in vine leaves with a tomato & mastic salsa
1 kg whole small fish such as sardines, silver whiting or garfish
Vine leaves, blanched if fresh or soaked in water to remove brine
4 tomatoes, skin and seeds removed and diced
½ red onion, finely diced
¼ cup parsley, chopped
½ tsp mastic powder (pound small mastic crystals in a mortar and pestle)
Extra virgin olive oil
Red wine vinegar
Clean and wash fish. Pat dry and season with salt and pepper - brush with olive oil. Depending on the size of the vine leaves, use 1 or 2 to roll around each fish. Set aside until ready to BBQ.
To make salsa, place the diced tomatoes, onion, parsley and mastic in a bowl and mix. Drizzle with olive oil, vinegar and season. Serve with the fish.
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