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Uzbek-style fish
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Uzbek-style fish

180 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. In some regions of Uzbekistan, this dish is called "fish kazzan kabob," but it's more widely known as "fish basma." Basma isn't a type of dish per se, but rather a cooking method. "Bosim" is a Uzbek word meaning steam pressure. Thus, basma refers to a dish prepared by placing all raw ingredients into a kazan (cauldron) and slowly stewing them under a tightly sealed lid, essentially steaming them. If you wish to prepare the famous dimlyama, however, ingredients should first be sautéed, then a small amount of liquid added to the kazan. There is a difference, and it's significant. Both dimlyama and basma can be made from fish. Today I'd like to offer you a recipe for Uzbek-style fish without pre-frying—this is why you can use a fairly fatty, meaty fish such as carp. This dish is not only delicious but also very healthy, low in excess calories, and suitable for children's and dietary meals. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Clean the fish, gut and wash it. Cut into portion pieces and place in a salt solution (2 tsp salt per 1.5 liters of water) for 1 hour: this will prevent the fish from falling apart under steam and allow it to absorb the necessary amount of salt.

  2. 2

    Step 2

    Step 2

    Peel the onion and slice it thinly into half-rings.

  3. 3

    Step 3

    Step 3

    Wash the dill, dry it, and chop finely.

  4. 4

    Step 4

    Step 4

    Pour oil into a cauldron and heat well.

  5. 5

    Step 5

    Step 5

    Place a quarter of the onion in the cauldron, then put the fish head, tail, and 1-2 more pieces of fish on top. Sprinkle with 1/3 of the dill, some coriander, and add pepper and bay leaf. Then add another layer of onion, several pieces of fish, herbs, and spices. Repeat this layering. Lightly salt the top layer of onion. Tightly cover the cauldron with a lid (wrap with a towel if necessary) and simmer over the lowest heat for 1.5 hours.

  6. 6

    Step 6

    Step 6

    Wash and dry the tomatoes. Slice them into rings. Season with salt, pepper, add coriander and mix. Serve Uzbek-style fish with a side of tomatoes and stewed onions, garnished with coriander sprigs.