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Filipino Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Filipino Fish Curry 2

Filipino Fish Curry 2 captures the essence of home-cooked comforts, where the balance of salt is a matter of intuition and the richness of oil is embraced without reserve. This dish finds its way to the table on evenings when families gather, each person anticipating the familiar warmth of flavors that have been passed down and shared among generations. It is a staple at the Filipino home table, written as it is lovingly prepared: without pretense, just pure, heartfelt cooking.

Expect a vibrant medley of flavors where the firm white fish plays harmoniously with the sweetness of tomatoes and the gentle heat of black pepper. The turmeric lends an inviting golden hue that hints at the depth of taste within each bite. As the dish is served, it invites both seasoned and new cooks to partake in the rich tapestry of Filipino culinary tradition, one plate at a time.

Ingredients

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

Method

  1. Begin by cleaning the 700 g of firm white fish. Rinse it under cold running water to remove any scales or impurities, then pat it dry with paper towels. This ensures that the fish will sear properly and not steam in the pan.
  2. Slice 1 onion and 2 tomatoes into thin wedges. This will allow them to cook evenly and release their flavors into the dish. Set them aside for later use.
  3. In a large, deep skillet or pot, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the sliced onion and cook until it becomes translucent and fragrant, about 3-4 minutes. Stir occasionally to prevent burning.
  4. Add the sliced tomatoes to the skillet and continue to cook, stirring occasionally, until the tomatoes have softened and started to break down, releasing their juices into the oil. This should take about 5 minutes, and you'll notice a rich aroma developing.
  5. Stir in 1 teaspoon of turmeric, ensuring it is evenly distributed throughout the onion and tomato mixture. The turmeric will give the dish its characteristic golden color and earthy flavor. Cook for an additional 1-2 minutes, allowing the turmeric to bloom in the oil.
  6. Gently place the cleaned fish into the skillet, nestling it among the aromatic mixture. Cook the fish until it is just opaque and flakes easily with a fork, about 5-7 minutes depending on the thickness of the fillets. The fish should be tender and infused with the flavors of the curry base.
  7. Taste the curry and season with fine sea salt and black pepper to your preference. The salt will enhance the natural flavors of the fish and aromatics. Serve immediately, ensuring each portion includes a generous amount of the sauce and vegetables.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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