Forei (Trout) is a traditional Kyrgyz (from Kyrgyzstan) recipe for a classic dish of fresh trout flavoured with garlic, chilli and coriander or cumin seeds that's barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Trout (Forei).
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Forei (форель) is often thought of as a luxury in Kyrgyzstan, mostly as it's not typically commercially available so you have to catch your own fish to prepare this dish.
Ingredients:
1 whole trout
1 garlic clove
chilli flakes or crushed chillies to taste
Coriander seeds or cumin seeds to taste
salt and freshly-ground black pepper, to taste
Skewer or fish grate
Method:
If using a wooden or bamboo skewer, soak in water for at least 20 minutes prior to cooking. In the meantime heat-up your barbecue.
Scale, gut and clean the fish then wash and pat dry.
Cut a clove of garlic in half and rub cut end over the outside and body cavity of fish.
Season outside inside with salt, black pepper and the chilli.
Crush the coriander or cumin seeds in your hand to bring out the flavour. Sprinkle all over the fish.
Gently skewer the fish to keep it together and allow you to turn it easily.
You don’t normally need oil since the fish has natural oils. But you know your your barbecue and your own tastes so prepare the fish/grill as you see fit (I normally brush the barbecue grate/grill with oil).
Add the fish to your hot barbecue (or place under a hot grill [broiler]) and cook for about 6 minutes per side, or until the skin is lightly crispy and the fish is cooked through.
Transfer to a plate, squeeze a little lemon juice over the top and serve.
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