This dish is easy to cook, fast and delicious. In Kyiv Rus,tzars and princes were served this recipe during the feasts.This dish is easy to cook, fast and delicious.In Kyiv Rus tsars and princes were served this recipe during the feasts.The main ingredient- sour cream makes the taste of the fish richer and herbs make the palette of taste more wide.
The recipe is a little bit updated for the modern times (added corn) and the original recipe ingredient “carp fish”, that Ukraine and other Slavic countries are abundant with may be substituted with any white or red fish.
Fish white (preferably) 1 lbs
Onion (2 heads)
Sour cream (6-8 table spoons)
Salt, fresh ground pepper, oregano, dill, “white wine and herb” marinade mix.
Preheat the frying pan on max heat (I use “wok” frying pan for this recipe.) Oil the pan with corn or sunflower oil. Put the fish in the frying pan, the fish has to be put in one layer. Put the medium heat, let the fish fill with juice for 2-3min and then increase the heat to maximum. When you see the golden crust of the fish in the edges, turn it. Put the rings of onion on the top of the fish.(Use one head of onion) Let it fry for another 3-4 min. Carefully stir the fish, so that the onion would fry now and the fish would get its juice. Add a little bit of salt, fresh ground pepper and oregano and cover everything with grated carrot and corn. Stew the fish with veggies for about 5-6 min.
Meanwhile cut the other head of onion in squares and fry it in the other frying pan. In 2-3 min of frying in medium heat add 6-8 tablespoons of sour cream. Stew until the onions will become light golden.
Add the sour cream and onions to fish. The fish should be covered with this mixture, stir carefully and let it stew for about 5-6 minutes.
Serve with mashed potato or with rice.