3 ВИДА МЯСА НА ГРИЛЕ / РЫБА ПО- КАЗАХСКИ / Часть 1. SUB ENG, ESP

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and often less expensive than beef.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Pork is generally cheaper and still flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more affordable and have a longer shelf life.

Cut the river carp in half along the ridge and remove all the insides and gills.

Make small transverse cuts on the fish.

Put several sheets of foil on the grill.

Place the fish on the foil and make sides to hold the juices.

Salt the fish and rub it in.

Roll a lemon, cut it, and squeeze the juice onto the fish.

Cut 3 medium onions into rings and add them to the fish.

Add 2 tablespoons of mayonnaise on top of the onions.

Add a couple of bell peppers and 4 tomatoes for juiciness on top of the mayonnaise.

Put a layer of onions on the fish, then tomatoes, mayonnaise, and finish with bell peppers and fish seasoning.

Use an iron circle for smoking and distribute soaked apple wood chips evenly over the iron sheet.

Place the fish on top of the chips and cook for 50 minutes at a temperature of 170 degrees Celsius.

Use a thermometer to check the internal temperature; it should be 63 degrees Celsius to be ready, but if it reaches 70-80 degrees Celsius, it is definitely ready.

Let the fish cool down and rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: