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My Greek Kitchen – Authentic Ithacan Savoro Recipe

In this edition of My Greek Kitchen, we’ll be taking your taste-buds on a journey to the Ionian island of Ithica, with an authentic Savoro recipe, r

table with a pile neatly placed ithican savoro fish adorned with black berries next to various artefacts and photographs

In this edition of My Greek Kitchen, we’ll be taking your taste-buds on a journey to the Ionian island of Ithaca, with an authentic Savoro recipe, reccomended to us by our friends at the Greek food network, Zorbabook. With the brains behind this grub being Maria Della, one of the culinary contributors to Melbourne based Greek food channel, Kali Orexi

A Bit of a Backstory


Ithica is a stunning Greek island steeped in history and mystery. Located in the Ionian Sea, it’s most renowned for being the home of Odysseus, the heroic king and protagonist of Homers ancient Greek Epic, The Odyssey. Today, it’s a place where people escape the more well-known isles, drawn in by its magical beaches, majestic scenery and traditional tavernas—alot of whom serve Savoro. A speciality sweet and sour fish dish whose recipe we’ll be bringing to you today. 

What you’ll need – Ingredients 

  • 1 kg silver whiting with heads intact, gutted and scaled
  • 1 cup plain flour
  • 2 teaspoons salt
  • Extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 6 sprigs flat-leafed rosemary leaves removed from stalks
  • 2 cups dried blackcurrants
  • 350 ml malt vinegar

Method – Cook the fish

  1. Combine the flour and salt in a large flat bowl and then set aside. Make sure your thorough and mix everything properly.
  2. The fish mustn’t sit with the flour coating for too long, as the moisture in the fish and the flour will combine to create a
    gummy batter—something we DON’T want. The ideal time to begin coating the fish is when the oil is nicely heated up. 
  3. Don’t be stingy, give the base of your pan a general covering of olive oil to a depth of 3-4mm. Heat the pan on a high flame until the oil is hot. If you can’t tell, then add a pinch of flour to the pan, which should bubble if it’s the right temperature.
  4. Give each fish a light coating of the flour mixture, and place in the heated oil. Make sure you do one fish at a time and to place it in the pan, ensuring there is sufficient space around the fish so you can quickly turn them when cooked. 
  5. Depending on the size of your pan, this may mean you need to fry the fish in batches.
  6. Fry the fish until both sides are golden brown and crispy. Make sure you take extra care when turning the fish.
  7. Rest the fish on a paper towel once ready until the oil is absorbed. 


Method – Preparing the sauce.

  1. Once all the fish have been fried, remove all but a few tablespoons of oil from the pan. Reduce the heat to medium.
  2. Add the slices of garlic and the rosemary leaves to the pan—Fry these a little.
  3. Add the blackcurrants to the pan.
  4. Slowly add the malt vinegar. Stir and reduce the sauce until the blackcurrants have absorbed most of the vinegar and the liquid has thickened. Adjust the liquidity of the sauce based on your personal preference.

Once the sauce is ready, spoon it on top of the fish and oila, it’s ready to be devoured. 

This a simple yet uber-authentic recipe that you should definitely try. If you do, then drop us a message, we’d love to know how you’ve got on. We’ll be back next week with some more amazing recipes for you to try.

Fancy something cool? Then check out the Fantastic Mastic Ice Cream Recipe Here.

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