Fish Plov

Typically made with stewed meat, this regional variation of Uzbekistan’s beloved rice dish makes use of whole fish.

Serves
6
Time
1 hour 10 minutes

MICHAEL SNYDER

Published on March 11, 2026

Across Central Asia, few foods are as beloved as plov, a rice dish typically cooked with stewed meat. But in the former port of Moynaq, Uzbekistan, a lighter version features fish. As the Aral Sea receded, home cooks adapted, often turning to farmed carp (though any firm white fish will do). Pair the rice with a simple tomato-cucumber salad topped with herbs and scallions.

Featured in “Taste of a Vanishing Sea” in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Ingredients

3 whole head-on carp, snakefish, or red snappers (about 2 lb. each), cleaned
Kosher salt
⅔ cup vegetable oil
1 large carrot, cut into 3- by ¼-in. matchsticks
1 small green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2½ cups medium-grain rice, rinsed until the water runs clear
1 garlic head, unpeeled
Chopped dill fronds and thinly sliced scallions, for garnish

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Instructions

Step 1

Halve each fish crosswise, leaving head and tail intact. Score the skin with shallow cuts about ½ inch apart. Season with salt and set aside.

Step 2

To a large enameled Dutch oven or nonstick pot over medium-high heat, add the oil. When it’s hot and shimmering, add one halved fish and cook, turning halfway through, until the skin is crisp and golden, about 10 minutes total. Transfer to a plate, then repeat with the remaining fish.

Step 3

Turn the heat to medium and return three fish halves to the pot in a single layer. Scatter the carrot, bell pepper, and onion over the top and season with salt. Cover and cook until the vegetables begin to soften, 5–7 minutes. Add enough water to barely cover the vegetables and fish and bring to a boil, skimming any foam that rises to the surface.

Step 4

Over the fish and vegetables, add the rice in an even layer and nestle in the garlic. Cook over medium heat until the rice has plumped and the liquid boils at the edges, about 7 minutes. Lay the remaining fish on top, cover, and simmer over low heat until the water is absorbed and the rice and fish are cooked, 30–40 minutes.

Step 5

Using a long, wide spatula, transfer the top layer of fish to a plate in large pieces. Onto a platter, spoon the remaining plov, trying not to break apart the fish. Top with the reserved fish pieces and garlic and garnish with dill and scallions. Serve hot.

Halve each fish crosswise, leaving head and tail intact. Score the skin with shallow cuts about ½ inch apart. Season with salt and set aside.
To a large enameled Dutch oven or nonstick pot over medium-high heat, add the oil. When it’s hot and shimmering, add one halved fish and cook, turning halfway through, until the skin is crisp and golden, about 10 minutes total. Transfer to a plate, then repeat with the remaining fish.
Turn the heat to medium and return three fish halves to the pot in a single layer. Scatter the carrot, bell pepper, and onion over the top and season with salt. Cover and cook until the vegetables begin to soften, 5–7 minutes. Add enough water to barely cover the vegetables and fish and bring to a boil, skimming any foam that rises to the surface.
Over the fish and vegetables, add the rice in an even layer and nestle in the garlic. Cook over medium heat until the rice has plumped and the liquid boils at the edges, about 7 minutes. Lay the remaining fish on top, cover, and simmer over low heat until the water is absorbed and the rice and fish are cooked, 30–40 minutes.
Using a long, wide spatula, transfer the top layer of fish to a plate in large pieces. Onto a platter, spoon the remaining plov, trying not to break apart the fish. Top with the reserved fish pieces and garlic and garnish with dill and scallions. Serve hot.