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Koktal
Koktal: Lake Balkhash split carp smoked and baked with vegetables
Koktal is the fishermen's dish of Lake Balkhash and the Ili River in south-east Kazakhstan: a large carp split open along the back, salted, scored and roasted skin-side out on a frame over smoky fires, then baked with tomatoes, peppers and onions. In Almaty restaurants it is brought to the table on a wooden board. This version smokes the fish briefly in a covered barbecue and finishes it in the oven. A common mistake is leaving the scales on near the head and tail; scale the fish well, or the skin turns leathery. Chef's tip: score the flesh in a deep diamond pattern so the smoke and seasoning get into the thick fillets. Cook until the flesh is opaque and flakes easily.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the carp
- 1 whole carp or large sea bassabout 1.5 kg, scaled and gutted
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 tbsp sunflower oil
- 1 handful fruit-wood smoking chipssoaked
For the vegetables
- 3 tomatoessliced
- 2 red pepperssliced
- 1 onionsliced
- 3 cloves garlicsliced
- ½ oz fresh dillchopped
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Split 1 whole carp or large sea bass along the back from head to tail and open it out flat like a book, skin-side down. Remove the backbone if you like. Score the flesh in a diamond pattern 1 cm deep.
Step 2: Rub with 1 ½ tsp salt, ½ tsp black pepper and 2 tbsp sunflower oil and leave for 20 minutes.
20 minStep 3: Heat a covered barbecue for indirect cooking with 1 handful fruit-wood smoking chips on the coals. Smoke the fish skin-side down for 20 minutes.
20 minStep 4: Heat the oven to 400°F (fan 350°F). Lay 3 tomatoes, 2 red peppers, 1 onion and 3 cloves garlic in a roasting tin and put the fish on top, flesh-side up.
Step 5: Bake for 20–25 minutes, until the flesh is opaque all the way through and flakes easily at the thickest part. Common mistake: underdone centre; check near the head.
25 minStep 6: Scatter with ½ oz fresh dill and serve on a board with the vegetables.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koktal take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
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