Amu Darya Crispy Spiced Fish (Balyk Kourma) with Pomegranate-Onion Salad – Authentic Uzbekistan Recipe
Golden pan-fried fish fillets crusted with crushed coriander seeds and served with crisp onion salad.
- Country of Origin
- 🇺🇿 Uzbekistan (Central Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-seared white fish fillets coated in cumin-coriander flour, Golden roasted potatoes, Ruby pomegranate and red onion salad, Crushed coriander seeds, Cumin
Ingredients for Amu Darya Crispy Spiced Fish (Balyk Kourma) with Pomegranate-Onion Salad (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-seared white fish fillets coated in cumin-coriander flour, prepped into bite-sized pieces
- 1.5 cups golden roasted potatoes, washed and trimmed
- 1 cup ruby pomegranate and red onion salad
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander seeds
- 1.5 tbsp traditional Uzbekistan seasoning (cumin, garlic, fresh dill, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed coriander seeds for 2–3 minutes until softened and fragrant.
- Add crisp-seared white fish fillets coated in cumin-coriander flour and golden roasted potatoes along with cumin, garlic, fresh dill, lemon, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with ruby pomegranate and red onion salad and serve straight from the skillet.