Forget the Frying Pan, This Uzbek Fish Recipe Will Hook You and Your Guests!
Step aside, deep fryer! There’s a new fish in town, and it’s not coming coated in greasy batter. This delectable recipe, straight from the kitchens of my Uzbek friends, will transport your taste buds to a spice-infused wonderland, leaving you wondering where this culinary magic has been hiding all your life. Forget everything you thought you knew about fish; this isn’t your grandma’s fried fare. This is an odyssey of flavor, a symphony of textures, and a testament to the power of simple, fresh ingredients.
Imagine… succulent fish, infused with the warmth of coriander and the zing of lemon, roasted to perfection, nestled amidst fluffy, herb-kissed potatoes. A vibrant salad of crisp cabbage, radishes, and cucumber adds a refreshing crunch, while a silky sesame oil and butter sauce ties it all together in a harmonious embrace. Sounds pretty good, right? But don’t just take my word for it. Gather your ingredients, preheat your oven, and prepare to be amazed. This isn’t just a recipe; it’s an experience waiting to happen. So, ditch the fryer, grab your forks, and get ready to dive into the incredible world of Uzbek fish!
This Uzbek fish recipe is sure to become a new favorite in your household. It’s healthy, flavorful, and incredibly easy to prepare. So impress your guests and give your taste buds a treat with this unique and delicious fish dish!
Ingredients
Fish:
- Carp (1.4 kg)
- Lemon juice (1/2 lemon)
- Salt, pepper, coriander (to taste)
Potatoes:
- 1 kg
- Salt, pepper, coriander (to taste)
- Vegetable oil (2 tablespoons)
Salad:
- Cabbage (300 g)
- Radishes (8)
- Cucumber (1)
- Parsley, dill, green onion (1 bunch)
Sauce:
- Sesame oil (2-3 tablespoons)
- Butter (20 g)
Instructions
- Prep the fish: Begin by cleaning and scaling the carp. Rub it with salt, pepper, and coriander, and drizzle with lemon juice. Set aside to marinate for 15-20 minutes.
- Roast the potatoes: Preheat your oven to 220°C (430°F). Cut the potatoes into wedges and toss them with salt, pepper, coriander, and vegetable oil. Spread them evenly on a baking sheet and roast for 45 minutes, flipping halfway through.
- Prepare the salad: While the potatoes roast, thinly slice the cabbage, radishes, and cucumber. Chop the parsley, dill, and green onion. Combine them all in a large bowl.
- Bake the fish: Place the marinated carp on a baking sheet lined with parchment paper. Bake for 15 minutes at 220°C (430°F).
- Make the sauce: In a small saucepan, melt the butter over low heat. Stir in the sesame oil and remove from heat.
- Assemble and serve: Once the fish and potatoes are cooked, arrange them on a serving platter with the salad. Drizzle the warm sesame oil sauce over the fish and salad.
Tips
- You can substitute any type of white fish for the carp, such as cod, haddock, or tilapia.
- If you don’t have sesame oil, you can use olive oil instead.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Serve this dish with your favorite accompaniments, such as rice, quinoa, or couscous.
