Catfish in Kinzhmari
Main Dishes • Georgian
Description
This method — with vinegar and cilantro — can be used to prepare not only catfish but also any other fairly fatty white fish: beluga, sturgeon, or sterlet. When we prepare sturgeon this way, we usually add garlic to the sauce.
Ingredients
- Catfish 20 oz
- Malt Vinegar ½ cup
- Cilantro 1 bunch
- Onion 1 head
- Bay leaf 2 pieces
- Ocean salt to taste
Step-by-Step Guide
Step 1
Clean the catfish and place it whole in a shallow pot with salted water so that the water covers the fish. Add the bay leaf and 1 head of onion to the pot and boil for 30–40 minutes. Then remove the catfish and save the broth for the sauce.
Step 2
Let the fish cool, then cut it into pieces.
Step 3
Prepare the sauce: dilute the wine vinegar with cold fish broth and add a lot of finely chopped cilantro; mix everything together.
Step 4
Pour the sauce over the fish cut into serving pieces. Let it marinate for 1.5–2 hours.
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