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ChineseAuthentic Cuisine

Chinese Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Chinese Fish Curry 2

Chinese Fish Curry 2 brings the warmth of a family kitchen to life, drawing from the traditions of Chinese home cooking. It’s a dish assembled with intuition, where salt is felt in the fingertips and oil is embraced without hesitation. This curry reflects a familial approach, passed down through generations, capturing the essence of how it's savored around a shared table.

The curry marries firm white fish with the gentle sweetness of tomatoes and the earthy depth of turmeric. Each bite offers a comforting balance of savory and tangy, with a hint of warmth from black pepper. It’s a dish that encourages sharing, inviting everyone to partake in its simple yet rich flavors.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 700 g of firm white fish. Rinse the fish under cold water and pat it dry with paper towels. This ensures the fish will sear properly and not steam in the pan.
  2. Slice 1 onion thinly and chop 2 tomatoes into small cubes. These will form the aromatic base of the curry, providing both flavor and moisture.
  3. In a large wok or deep skillet, heat 80 ml of oil over medium-high heat. Once the oil is shimmering, add the sliced onion and cook, stirring frequently, until the onion becomes translucent and soft, releasing its aroma.
  4. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. The turmeric will infuse the oil and onions with its earthy flavor and vibrant color, creating a rich base for the curry.
  5. Introduce the chopped tomatoes to the pan, stirring to combine with the onions and turmeric. Cook until the tomatoes break down and form a thick, fragrant sauce, which should take on a deep, reddish-orange hue.
  6. Gently place the fish pieces into the sauce, ensuring they are submerged. Cook the fish until it turns just opaque and flakes easily with a fork, which indicates it is cooked through but still moist.
  7. Season the curry with fine sea salt and black pepper to taste, stirring gently to incorporate. Adjust the seasoning based on your preference, ensuring the flavors are balanced.
  8. Serve the Chinese Fish Curry 2 immediately, allowing everyone at the table to enjoy the dish while it's hot and fresh.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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