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ChineseAuthentic Cuisine

Chinese Fish Curry

Serves 4 to 6 Entree seafood, Fish

Chinese Fish Curry

Chinese Fish Curry finds its home in the everyday rhythm of family kitchens across China, where it’s a comforting staple rather than a festive centerpiece. This dish is most commonly enjoyed as a weekday meal, offering warmth and simplicity to the dinner table. Its preparation reflects the intuitive methods of home cooks, with ingredients measured by instinct and tradition, rather than precision.

Expect a harmonious blend of tender white fish, softened onions, and juicy tomatoes, all enveloped in the golden hue of turmeric. The generous use of oil ensures a luscious mouthfeel, while salt and black pepper are adjusted to taste, allowing the curry to sing with balanced, earthy notes. It’s a dish meant for sharing, inviting diners to savor each spoonful together.

Ingredients

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

Method

  1. Begin by rinsing the 700 g of firm white fish under cold water to remove any impurities. Pat the fish dry with paper towels to ensure it sears properly and doesn't steam in the pan. Cut the fish into large chunks, about 2 inches each, so they hold their shape during cooking.
  2. Slice 1 onion thinly and chop 2 tomatoes into small cubes. This will help them break down quickly and meld into the curry sauce. Set these aside as you'll need them shortly.
  3. In a large wok or deep frying pan, heat 80 ml of oil over medium-high heat. Once the oil is shimmering, add the sliced onion. Stir-fry until the onion becomes translucent and starts to caramelize slightly, releasing its sweet aroma.
  4. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. The turmeric will release its earthy fragrance and turn the onions a vibrant yellow, creating the base for your curry.
  5. Introduce the chopped tomatoes to the pan, stirring them into the onion and turmeric mixture. Cook until the tomatoes have softened and started to break down, forming a thick sauce. This should take on a rich, deep color and a slightly sweet aroma.
  6. Gently add the fish chunks to the pan, nestling them into the sauce. Cook the fish until it turns just opaque and flakes easily with a fork. Be careful not to overcook, as the fish should remain tender and moist.
  7. Season the curry with fine sea salt and black pepper to taste, stirring gently to combine. Taste the sauce and adjust the seasoning if necessary, ensuring a balanced flavor profile.
  8. Serve the Chinese Fish Curry immediately, garnished with fresh herbs if desired. This dish is best enjoyed hot, with the fish tender and the sauce rich and aromatic, perfect for sharing around the table.
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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