in Middle East

Pike-perch Uzbek style

updated

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (pike-perch fillet)
  • 100 ml grapefruit juice
  • 50 ml vegetable oil
  • 2 tbsp honey
  • 8 cardamom pods
  • 3 cm ginger, diced
  • 1 tsp mint, dried
  • 1 pinch(s) of saffron
  • Salt
  • black pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

a recipe from Bukhara

Although pike-perch is found throughout Central Asia, it is rarely prepared in local cuisine. This recipe is particularly common in Bukhara. Crush the cardamom pod seeds with the black pepper, dried mint, and saffron in a mortar and pestle. Mix with the remaining ingredients to make a marinade and marinate the portioned pike-perch fillets for about two hours. Ideally, grill or pan-fry with a little oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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