Malata Fish

Malata or Feivij is a dish which is made with fish.
The traditional cuisine is popular in the northeast of the country stretching in areas from Astaneh Ashrafiyeh in Gilan to Ramsar in Mazandaran. Its origin is the city of Rudsar in Gilan.
Malata used to be prepared with white fish in the past but now a variety of fish are applied for the cuisine such as large Caspian Sea fish, perch, carp and even raised warm-water fish like grass carp and silver carp.
First recipe
Malata Fish, in Gilan, the local dish of Chaf and Chamkhaleh
Spread the white fish on its back. And put it on the grill or Malabij wood over the fire. Every now and then turn over the fish so it's well-done.
Of course, before grilling you can drizzle fresh sour orange juice on the entire surface of the fish to get a better flavor. White fish will take longer time to grill. Once the fish is prepared, serve it with the sauce explained below.
The recipe for sauce
Mix Ground walnuts, pomegranate paste, a local herb named Chochagh, spices, salt and pepper thoroughly to make a thin sauce.This sauce is used in the east of Gilan Province and is called Anar Aghooz. You can also apply olives.
Recipe 2
Ingredients,
Whole white fish, fresh, 1 no, about 1200 to 1500 g
Ground walnuts, 500 g
Sour pomegranate paste, 2 cups
Fragrant herbs, ground or minced, 50 g
Ground garlic cloves, 3-5 nos
Angelica, salt and pepper, as required
Procedure
First wash the white fish well and remove the scales and unwanted particles from the surface of he fish. Then make a cut on the stomach and go on to the part below the throat with a sharp knife. Remove the innards entirely. If there is spawn inside take them out too. You can apply them to prepare food.
Wash the fish again and drain. Put it inside a pot on its back. Pour in half a glass of water and cook over medium heat for a half hour till the flesh is thoroughly removed from the backbone and the skin.
It should be cooked well, otherwise you will have trouble removing the flesh and plus its odor won't go off. And in case it is overcooked, the flesh will get tough and will be torn apart.
Once it is well-done and cold, take it out of the pot and remove the bones as well as the skin. You can easily take out the stomach bones and large bones in the body and get boneless fillets. Soak cooked fillets inside a special sauce.
Special recipe for sauce
First, put ground walnuts inside a big bowl and add 1 or 2 glasses of warm water. Stir walnuts till you get a thick mixture. Then add sour pomegranate puree, ground garlic, chopped herbs, spices, salt and pepper one by one and mix till the sauce becomes smooth and thin.
To serve the dish, first put cooked fillets inside a deep dish and drizzle the sauce over till they are covered in the sauce. Then put it in the refrigerator for 4 to 6 hours to marinate. Sour Malata, locally known as Malata Fish, is a cold dish which is usually served with Strained rice or Katteh, radish, spawn or caviar, Mazandarani broad beans and yogurt.