Pisken Balyk

                                       Pisken Balyk
Categories: Kazakh, Ethnic, Seafood, Asian
Yield: 4 Servings

2 1/4 lb Cat-fish
3 1/2 oz Carrot
3 1/2 oz Onion
1 3/4 oz Oil
1 3/4 oz Fat
      3 oz Butter
6 1/4 oz Tomato paste
11 1/2 oz Water
1 3/4 lb Potatoes
           Salt to taste
           Spices as required

Cube filleted fish.
Melt fat in a skillet.
Put in chopped carrot, potato cubes & fish over.
Fry chopped onion until it is light brown.
Put it on fish with tomato paste.
Pour boiling water over so that it covers all ingredients.
Add salt & spices.
Simmer on a low heat until it is ready.
Serve in deep plates with chopped greens.

ORIGIN: Dr. Kira Pulurmaev, Bishkek-Kirghizstan, circa 1994

Comments: 3

0000-ruby2-0000 Apr 30, 2006, 12:06am UTC

Hi Donald, Catfish is one thing the Japanese are very fond of. Do you eat catfish? I haven't, I guess you can buy it at the grocery store or is this a specialty store. Thanks again for all your recipes. This is great.

reply to this comment

Donald H. Apr 30, 2006, 7:09am UTC

I have made this with mullet, whiting & even grouper...it is good no matter what type of fish you make it with. Never tried it with crustaceans but I see no reason why not.

reply to this comment

Pisken Balyk

Comments: 3

Join the Conversation