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Japanese Fish Curry

Serves 4 to 6 Entree seafood, Fish

Japanese Fish Curry

Japanese Fish Curry finds its roots in the everyday kitchens of Japan, where it graces the table as a comforting dinner option. This home-cooked version, passed down through generations, reflects the practical and unfussy approach of Japanese family cooking. It's a dish that showcases the simplicity and depth of flavor achievable with only a few ingredients, making it a staple in many households.

The curry presents a harmonious balance of mild spices and fresh ingredients. Turmeric lends a gentle warmth, while tomatoes provide a subtle sweetness, complementing the firm white fish. Cooked with generous oil and seasoned by instinct, each bite offers a tender, flavorful experience that invites you to savor the simplicity of home-cooked Japanese cuisine.

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 and pat it dry with paper towels. Cut the fish into bite-sized pieces, ensuring they are uniform for even cooking. Set the fish aside on a plate.
  2. In a large, heavy-bottomed pot, heat 80 ml of oil over medium heat. While the oil is warming, finely chop 1 onion. Add the chopped onion to the pot, stirring occasionally, and cook until the onion becomes translucent and soft, releasing its sweet aroma.
  3. Dice 2 tomatoes and add them to the pot with the onions. Stir in 1 teaspoon of turmeric, ensuring it coats the onions and tomatoes evenly. Cook until the tomatoes break down and meld into the onions, creating a thick, fragrant base.
  4. Season the base with fine sea salt and black pepper to taste. Stir well to combine the spices and aromatics, allowing the flavors to develop and infuse the oil.
  5. Gently add the fish pieces to the pot, ensuring they are submerged in the aromatic base. Cook the fish over medium heat, turning the pieces carefully to avoid breaking them. Look for the fish to become just opaque and firm to the touch, indicating it is cooked through.
  6. Taste the curry and adjust the seasoning with more salt if needed. Serve immediately, ensuring the fish remains tender and the curry is hot, inviting everyone to share in this comforting dish.
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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