Filipino Fish Curry

Ingredients

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

Method

1. Begin by cleaning and drying 700 g of firm white fish. Rinse the fish under cold running water to remove any impurities, then pat it dry with paper towels. This ensures that the fish will sear properly and not steam when added to the pan.
2. In a large, deep skillet or pot, heat 80 ml of oil over medium heat. While the oil is warming, thinly slice 1 onion and chop 2 tomatoes. Add the onion to the hot oil and sauté until it becomes translucent and fragrant, about 3 to 4 minutes. This forms the aromatic base of the curry.
3. Add the chopped tomatoes to the skillet with the onions. Cook them until they soften and release their juices, stirring occasionally. This should take about 5 minutes and will create a rich, flavorful base for the curry.
4. Sprinkle 1 tsp of turmeric into the skillet, stirring well to combine with the onion and tomato mixture. The turmeric will give the dish its characteristic golden color and earthy flavor. Cook for another 2 minutes until the spices are well integrated and fragrant.
5. Gently place the cleaned fish into the skillet, nestling it into the aromatic mixture. Season with fine sea salt and black pepper to taste. Cook the fish for about 5 to 7 minutes, turning once, until it is just opaque and flakes easily with a fork. The fish should be tender and infused with the curry flavors.
6. Taste the curry and adjust the seasoning with more salt if needed. Serve the Filipino Fish Curry immediately, ensuring the table is set for sharing. The dish is best enjoyed hot, with the fish tender and the aromatic sauce enveloping each piece.