Korean Fish Curry 2

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 dry with paper towels. Cut the fish into bite-sized pieces, ensuring they are uniform for even cooking. Set aside.
2. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent and soft, releasing its aroma. This will take about 3-4 minutes, and the onion should not brown.
3. Add 1 tsp of turmeric to the pan, stirring well to combine with the onions. The turmeric will release its earthy aroma and color the oil a vibrant yellow. Stir continuously for about 1 minute to ensure the spice is well-cooked and fragrant.
4. Chop 2 tomatoes into small cubes and add them to the pan. Stir to combine with the onion and turmeric mixture. Cook until the tomatoes soften and begin to break down, forming a chunky sauce. This should take about 5-7 minutes, and the mixture should be thick and cohesive.
5. Gently add the fish pieces to the pan, nestling them into the sauce. Cook the fish over medium heat, turning occasionally, until it is just opaque and flakes easily with a fork. This should take about 5-7 minutes, depending on the thickness of the fish.
6. Season the curry with fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed. Taste the sauce and adjust the seasoning if necessary, keeping in mind that the flavors should be balanced and not overpower the delicate fish.
7. Serve the Korean Fish Curry immediately while hot, ensuring each serving has a generous amount of sauce and fish. This dish is best enjoyed fresh, with the table set for sharing as is traditional in Korean home cooking.