Trout in Issyk-Kul Style.
In Kyrgyz cuisine, radish holds a very important place. Many Kyrgyz salads with radish, lagman, and meat dishes with radish are well-known. There is also a no less interesting fish dish made with radish.
The fish, processed and cut into portions, is breaded in flour and fried in vegetable oil. Cut the radish into strips, scald it with boiling water, and fry it in vegetable oil together with chopped onion. Sweet bell pepper, cut into strips, is sautéed with tomato puree and combined with the radish and onion. The finished fish is topped with sautéed roots and vegetables and warmed up. It is served with green peas, tomatoes, pattypans, and herbs.
Ingredients:
trout - 150 g.
flour - 5 g.
vegetable oil - 20 g.
onion - 120 g.
fresh tomatoes - 30 g.
radish - 70 g.
bell pepper - 30 g.
tomato paste - 10 g.
pattypans - 50 g.
green peas - 20 g.
herbs - 6 g.
spices
salt
Kyrgyz Cuisine
