Asked the Georgian chef, what is the name of sour cold fish

To our editorial office. "Site" There was a question from a reader about a very interesting Georgian recipe. She was interested. saucefish with a pleasant sour taste. Of course, we could not stay away, so we decided not just to answer her in the comments, but to write a whole article about this dish.



It should be noted that Georgian cuisine is known all over the world. Who does not know such dishes as tobacco chicken, khachapuri or harcho soup? And suluguni cheese is not only used in a number of popular recipes, but also breathtakingly tasty in itself. In today’s article, you will learn how Georgians like to cook fish. Well, let's go.

About what will be discussed Delicious fish in sauce with sour. Naturally, we are talking about kinzmari. Its original name is Tevzi Kindzmarshi. It is not difficult to guess, “Tevzi” in Georgian means “fish”. Kindzmari, respectively, is the name of a marinade or sauce. The word “kindzmarshi” consists of two words that translate as “kinza” (kinji) and “vinegar” (dzmari).



In other words, the name, in fact, reveals the secret of the whole dish. By the way, vinegar in Georgian cuisine is used quite often, not only in this case. Traditionally, the fish in Kindzmari is a catfish. But over time, the recipe began to change, and it was customary to use any good fatty fish.

But one rule still remained unchanged: the fish should be allowed to infuse for at least a day, so that it is completely saturated with the aroma. Then the dish will be as tasty and appetizing as possible.

Recipe Ingredients

• 300g fillet
• 80g cilantro
• 1 tooth. Garlic
• salt, a mixture of favorite peppers
• 100ml red vinegar
• 200 ml of water
• 6 bay leaves
• 7 sprigs of dill

Preparation

1. So, for our recipe, we took a ketah, but as mentioned earlier, catfish or any other fatty fish will do. Cut it into small pieces so it is more convenient to put them on the fork. Kinza's a good knife. Do not use a blender to keep the taste and aroma.
   
   
   
2. Take a comfortable container and place in it previously crushed garlic, salt and a mixture of peppers. Then put cilantro in there and put red vinegar on it. Do not be lazy and mix the ingredients well with an ordinary tablespoon.
   
   
   
3. In a small saucepan or sodium pour water and throw bay leaves. Next, beautifully lay out dill twigs so that they are located throughout the bottom of the container. Place pieces of fish on this pillow, it is desirable that there is some distance between them. Brew or stew them under the cover for about 5 minutes.
   
   
   
4. Now carefully, so that the fish does not fall apart, place it in a glass dish with sides. Strain the pot water and fill the fish with it. And then pour a mixture of cilantro, garlic and vinegar on top. Distribute it exactly on the surface of the dish. Keep the fish in the refrigerator throughout the day. During this time, it will fully reveal its taste and aroma.
   
   
   

That's all. Isn't the recipe simple enough? But the dish doesn't get any worse. On the contrary, the simpler the dish, the more delicious it is to enjoy it later. Remember the same Italian cuisine. You spend a minimum of time in the kitchen, but then enjoy delicious food. And we wish you all a pleasant appetite!