Kazakh-style Braised Fish

Ingredients

In the original Vietnamese dish, Cá kho tộ, the fish is typically caramelized in a sweet and savory sauce made with fish sauce, sugar, and black pepper. However, in the Kazakh-style Braised Fish, the sauce is more tomato-based and incorporates a blend of aromatic spices such as cumin and paprika. This adaptation adds a unique flavor profile to the dish, catering to the preferences of Kazakh cuisine. We alse have the original recipe for Cá kho tộ, so you can check it out.

• 500g (1.1 lb) fish fillets (trout or carp) 500g (1.1 lb) fish fillets (trout or carp)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Marinate the fish fillets with cumin powder, paprika, black pepper, and salt. Let it sit for 15 minutes.
2. 2.
   Heat vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté until golden brown.
3. 3.
   Add the diced tomatoes, minced garlic, sugar, and a pinch of salt. Cook until the tomatoes have softened and released their juices.
4. 4.
   Gently place the marinated fish fillets into the skillet, ensuring they are fully submerged in the sauce. Cover and simmer for 15-20 minutes, or until the fish is cooked through and tender.
5. 5.
   Garnish with fresh cilantro and serve hot with steamed rice or traditional Kazakh bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dish. If trout or carp is not available, you can use other firm white fish fillets as a substitute.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the skillet during the last few minutes of cooking.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Kazakh-style Braised Fish hot with steamed rice or traditional Kazakh bread. The dish pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve the fish fillets on a platter, surrounded by the flavorful sauce. This will create an inviting and visually appealing presentation.