Carp he with cucumber, Anarasi-style

Description

The recipe won't take much time. Only fresh fish should be used—frozen fish is not suitable, as the dish won't turn out right. You can use table vinegar (7-9%) or vinegar essence (70%). Most recipes call for fillet only. In this recipe, however, I don't remove the skin and bones from the fish, as this helps retain more meat. Serve at the table.

Instructions

1. 1

   Step 1

   First, wash the fish, then cut it lengthwise into two halves, remove the bones, ribs, and other inedible parts, leaving only the backbone.

2. 2

   Step 2

   Pat the fish dry with paper towels and cut into pieces (1x2 centimeters).

3. 3

   Step 3

   Transfer the fish to a bowl, pour vinegar over it, cover with a lid, and mix well. Let it sit in the refrigerator for 15 minutes until it turns white.

4. 4

   Step 4

   Peel the garlic cloves and mince them. Open the lid and add salt, then add the minced garlic. Stir again, cover with the lid, and let it sit for 15 minutes.

5. 5

   Step 5

   Peel the onion, wash the cucumbers, and cut everything into small pieces. Transfer the vegetables to the bowl with the fish, add spices and vegetable oil, mix well, and press down with a spoon or your hands.

6. 6

   Step 6

   You can eat it right away, but it's better to put it in the refrigerator for another 15-20 minutes.