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Japanese Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Japanese Fish Curry 2

Japanese Fish Curry 2 is a cherished home dish, gracing family tables with its rich and comforting presence. This version captures the essence of Japanese home cooking, where intuition guides the hand in balancing salt and the generous use of fat brings warmth to the meal. It's a dish that invites sharing, much like the way it has been enjoyed for generations in households across Japan.

The curry melds the tender flakes of firm white fish with the sweetness of onions and the tang of tomatoes, all enriched by the golden hue of turmeric. A hint of fine sea salt and black pepper completes the harmony, creating a flavorful depth that is both satisfying and familiar. This dish is best enjoyed with those you hold dear, embodying the spirit of communal dining.

Ingredients

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

Method

  1. Begin by preparing the fish. Rinse 700 g of firm white fish under cold water to remove any impurities, then pat it dry with paper towels. This ensures the fish will sear properly and not steam in the pan.
  2. In a large, deep skillet or saucepan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, which should take about 5-7 minutes.
  3. Add 1 teaspoon of turmeric to the onions, stirring well to coat them evenly. The turmeric should release its earthy fragrance, adding depth to the base of your curry. Follow by adding 2 chopped tomatoes, stirring until they soften and meld with the onions, forming a thick, aromatic sauce.
  4. Season the sauce with fine sea salt and black pepper to taste. This is a crucial step, as the salt will enhance the flavors of the turmeric and tomatoes, making the base robust and flavorful.
  5. Gently place the prepared fish into the sauce, ensuring each piece is submerged. Cook over medium heat, turning the fish pieces occasionally, until they are just opaque in the center. The fish should flake easily with a fork but remain moist and tender.
  6. Taste the curry and adjust the salt if necessary, ensuring the flavors are balanced and to your liking. Serve immediately, allowing the dish's warmth and aroma to invite everyone to the table for a shared meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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