Today, for this dish I have a regular medium-sized silver carp, we have this lot of fish and caught it almost always. Clean the fish, gutting and rinsing. Remove heads and tails, fins, and spine. The obtained fillet (leave rib bones) cut into long pieces, thick as a finger. Pour our pieces with salt and leave for at least 2 hours. But the Ambassador may be longer, my fish was in the refrigerator for almost two days. If fillet salted more than usual, try it on salt. And if salty, you can rinse fish with water or a little soak under running water for 5-10 minutes. In the photo the fillets are already salted. To vinegar add water and pour all on the fish pieces. I highly recommend to use homemade Apple cider vinegar, it gives the fish not only acidity, but also a light Apple scent and make it not so difficult. Aged fillet of about an hour, stirring occasionally. The fish should turn white. Then drain off the liquid, carefully drain is not required.

Onions, carrots and peel the garlic. Carrot RUB on a coarse grater lengthways to make long strips. Grandma carrots thinly sliced. Cut onion into thin half-rings. Amount by weight of fish and vegetables should be about the same.

Collect all the necessary spices in a separate bowl: all peppers, coriander, paprika, Bay leaf, cumin and garlic.

In frying pan, pour fragrant oil, heat it until a slight haze and immediately pour the spices and crushed with knife handle garlic. Adhere to half a minute or less, focusing on garlic, it should not burn.

Spread the carrots, quickly stir and remove from heat. Carrots don't fry!

In a quart jar spread the future layers of appetizer: onion, fish, onion, carrot etc. are Properly stamped on top pour the remaining oil from the pan. If the liquid didn't cover all the fish and the vegetables, crush the top and add the butter. If you did everything correctly and the proportion of the saved, then the extra oil is not required. Close the jar and put on the day in the refrigerator. Then serve with boiled potatoes and your favorite vegetables.