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Vietnamese Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Vietnamese Fish Curry 2

Vietnamese Fish Curry 2 is a dish that evokes the bustling energy of home kitchens across Vietnam. While it may not grace the menus of upscale restaurants, it is a cherished staple at family meals, where the emphasis is on comfort and togetherness. This recipe captures the essence of Vietnamese home cooking, with ingredients measured by instinct and a generous hand with the oil, resulting in a dish meant for sharing around a lively table.

The curry balances the delicate flavors of firm white fish with the aromatic warmth of turmeric and the fresh acidity of tomatoes, all enveloped in golden, glistening oil. The onions melt into the sauce, creating a luxurious texture that binds everything together. It’s a dish that should feel rich and satisfying, with each bite offering a harmonious blend of savory and sweet, punctuated by the gentle heat of black pepper.

Ingredients

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

Method

  1. Begin by cleaning 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities, then pat it dry thoroughly with paper towels. This ensures that the fish will sear properly and not release too much water during cooking.
  2. Slice 1 onion thinly and chop 2 tomatoes into small cubes. These will form the aromatic base of your curry, providing sweetness and acidity to balance the dish.
  3. In a large, deep pan or pot, heat 80 ml of oil over medium heat. Add the sliced onion and sauté until it becomes translucent and fragrant, about 2-3 minutes. This step is crucial as it builds the flavor foundation for the curry.
  4. Add the chopped tomatoes to the pan and continue to cook until they break down and meld with the onions, forming a thick, aromatic paste. Stir in 1 tsp of turmeric, ensuring it coats the onions and tomatoes evenly, which will give the curry its vibrant color and earthy flavor.
  5. Season the fish lightly with fine sea salt and black pepper to taste. Gently place the fish pieces into the pan, nestling them into the aromatic base. Cook the fish for about 3-4 minutes on each side, or until it is just opaque and flakes easily with a fork. The fish should remain tender and moist.
  6. Taste the curry and adjust the seasoning with more salt if needed. Serve immediately, ensuring the fish is hot and the flavors are well integrated, ready to be shared at the table as is traditional in Vietnamese home cooking.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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