About the recipe:
The name of the sauce is translated from Georgian as “cilantro vinegar.” Sauce This versatile – it can be supplied with absolutely any boiled and fried fish.
white fish 1 kilo
bay leaf 1 piece
allspice 2-3 pea
cilantro 100-150 grams
white wine vinegar 50 grams
ground black pepper to taste
salt to taste
Boil until cooked fish with salt, bay leaf and allspice. Remove from broth and cool.
Prepare fish cut into portions.
Prepare the sauce: chopped cilantro finely with a knife, pour the vinegar.
Add 1/3 cup of cooled and strained fish broth and stir. Serve the sauce separately in a gravy boat batch. While eating pieces of fish dipped in sauce.