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Explore ‏How Do You Think I Cooked This GIANT 50KG Fish?! 😳🔥 with 593,929 views, 2,477 likes, and 139 comments. Experience the impact of this video content that has captured audience attention.

Hello, my dear friends ❤️ ‏The full recipe and all ingredients are included in the caption. 🍽 I started with a massive 50 kg whole sturgeon from the Caspian Sea in northern Iran. First, I carefully cleaned and prepared the fish. I removed the tough strip running beneath the skin along the back, from the tail toward the head, then removed the fins and gills. Using a fish knife, I made deep cuts across the thick parts of the fish so the marinade could penetrate deeper and the fish could cook more evenly. Next, I prepared the stuffing. I thinly sliced 20 white onions and 20 red onions, peeled and finely chopped 10 whole heads of garlic, and chopped 500 g of fresh parsley. I also soaked 2 packs of tamarind and removed the seeds. For my homemade spice blend, I added 2 dried chili peppers, 2 tablespoons coriander seeds, 2 tablespoons black pepper, 1 tablespoon oregano, 3 tablespoons sea salt, 1 tablespoon pul biber, 1 tablespoon turmeric, and 1 tablespoon curry powder to a mortar and ground everything together. In a large pot, I heated some oil and sautéed the onions. Once they softened, I added the garlic, followed by the parsley. Then I added 400 g tomato paste, 200 g pomegranate molasses, the prepared tamarind, and my freshly ground spice blend. I cooked everything together until the stuffing became rich and thick. I spread the mixture all over the sturgeon, pushing it deep into every cut, throughout the cavity, around the head, and over the entire fish. For the salt crust, I used 40 kg of salt and mixed it with four 1.5-liter bottles of Coca-Cola until the salt was evenly moistened. I covered the bottom of a huge rectangular tray with a layer of the prepared salt about two fingers thick. Then I covered the salt completely with bamboo leaves, creating a barrier so the fish would not come into direct contact with the salt. I placed the stuffed sturgeon on top, covered the entire fish with another layer of bamboo leaves, and packed the remaining salt over it until the whole fish was completely enclosed in a thick salt crust. I heated the tandoor with wood, placed the massive tray onto a rail system, and carefully slid it inside. The sturgeon was cooked for approximately 6 hours at 200°C (392°F). After six hours, I pulled it out of the tandoor, broke open the salt crust, removed the bamboo leaves, and revealed the whole cooked sturgeon. For serving, I transferred the fish onto a huge round platter, prepared a large pot of Persian dill rice, and arranged it around the fish with fresh lemon and hot peppers. Finally, I opened up the sturgeon to reveal the tender meat inside, served a piece over the dill rice, and tasted the final result. 🔥🐟 Ingredients Fish & Stuffing • 1 whole sturgeon — 50 kg • 20 white onions • 20 red onions • 10 whole heads of garlic • 500 g fresh parsley • 2 packs tamarind • 400 g tomato paste • 200 g pomegranate molasses • Cooking oil, as needed Spice Blend • 2 dried chili peppers • 2 tbsp coriander seeds • 2 tbsp black pepper • 1 tbsp oregano • 3 tbsp sea salt • 1 tbsp pul biber • 1 tbsp turmeric • 1 tbsp curry powder Salt Crust • 40 kg salt • 4 × 1.5 L Coca-Cola • Bamboo leaves, as needed For Serving • Persian dill rice • Fresh lemons • Hot peppers 🤠🤝 I hope you enjoy this recipe. Don’t forget to like the video and leave a comment below—I read all your comments and truly appreciate your support. If you enjoy my content, make sure to subscribe and turn on notifications so you don’t miss my next videos. Thank you for watching! Ashkan Sadeghi Link to my other platforms: 📌 Instagram: https://www.instagram.com/ashkan.ws TikTok: https://www.tiktok.com/@ashkan_ws Facebook: https://www.facebook.com/ashkan.sadeghi.896845?

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