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Brama bauyrsaks (fish balls) with fresh tomato and Provencal herbs sauce

Ingredients

Tomato sauce:

Onion - 60 g

Carrot - 50 g

Celery stalk - 50 g

Olive oil - 50 ml

Dry white wine - 30 ml

Tomatoes in their own juice - 450 g

Garlic - 15 g

Rosemary - 10 g

Thyme - 5 g

Chilli - 3 g

Salt - 5 g

Fish bauyrsaks (fish balls) - 400 g

Frying oil - 500 g

How to cook

Tomato sauce:

Add finely chopped onion, garlic, carrot and celery, herbs in the heated oil and fry until golden brown. Add wine and stew for 5-7 minutes. Pour the tomatoes and simmer for 10 minutes. Salt, pepper.

Deep fry the BRAMA fish bauyrsaks for 5 minutes. The dish can be served in two ways.

  1. Add the fish bauyrsaks to the sauce and simmer for five minutes
  2. Pour the sauce in a deep plate, put the BRAMA fish bauyrsaks on the top.