Koktal is one of the most famous and delicious Kazakh fish foods made of Carp, tomatoes, pickled cucumber, and potatoes. This seafood is very nutritious and served as the main course. Stay with Cooking County to make Koktal.
How to Make Koktal?
- 1 medium Carp (Or any other fish you want)
- 1 large onion
- 2 tomatoes
- 2 pickled cucumbers
- 1 lemon
- 3 tablespoons mayonnaise
- 1 large potato
- Salt and black paper as needed
To make the Koktal, first, prepare a carp for cutting. Remove the skins and cut the length of the back of the fish (and the head as well). Remove the spine bone, tear out the internal organs and gills and wash the fish until it is shaped like a plate.
Season the fish with salt, pepper, and mayonnaise. Let it stay in the ingredients for 30 minutes. Now prepare the vegetables for the Koktal. You can put eggplant, olives, cabbage, etc., next to the Koktal. Try not to use too many flavorings to feel the real taste of the fish.
Cover the tray with foil and put the seasoned fish in it for better cooking. Put thin onion slices on the fish and grease it with mayonnaise.
Now, put the pickled cucumber slices on the onion. Then, it’s time for fresh tomatoes. Cut the tomatoes into slices and grease them with mayonnaise. If you think the food’s salt is not enough, you can add salt at this stage. Take the potatoes, cut them, and arrange them around the fish.
Cut the lemons into slices and place them on the tomatoes. Then sprinkle a little sugar on the ingredients and put it in a preheated oven at 160-170 degrees celsius for 1-2 hours. The fish should become fluffy, soft, juicy, and soaked in vegetable juice.
How to Serve Koktal?
Koktal is ready! Take the delicious Koktal out of the oven and put it on a plate. Serve your delicious food with your favorite drink and enjoy it.
Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Koktal recipe.
If you like Koktal, don’t forget to try another fish food called Sabzi Polo ba Mahi.