Home Cook Together. Celebrate Life.

VietnameseAuthentic Cuisine

Vietnamese Fish Curry

Serves 4 to 6 Entree seafood, Fish

Vietnamese Fish Curry

Vietnamese Fish Curry, a staple at home tables across Vietnam, captures the essence of everyday cooking. This version reflects the way family cooks have passed down the recipe through generations, where salt is judged by hand and a generous touch of oil ensures richness. Unlike restaurant versions, this curry is a celebration of home-cooked comfort, designed for sharing.

The dish bursts with vibrant flavors, where the firm white fish absorbs the aromatic turmeric and the sweetness of onions and tomatoes melds into the curry's heart. The result is a harmonious balance of savory and subtle warmth that invites you to savor each bite, just as it would be enjoyed around a Vietnamese family table.

Ingredients

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

Method

  1. Start by preparing the fish. Rinse 700 g of firm white fish under cold water and pat it dry with paper towels. This ensures the fish will sear properly without steaming. Cut the fish into large chunks, about 5 cm each, so they hold together during cooking.
  2. Peel and thinly slice 1 onion. Dice 2 tomatoes into small pieces, removing the seeds if desired for a smoother sauce. These will form the aromatic base of the curry.
  3. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of oil over medium heat. Add the sliced onion and cook, stirring occasionally, until it becomes translucent and soft, about 3-4 minutes. This step releases the onion's sweetness, which balances the curry's flavors.
  4. Add the diced tomatoes to the pot with the onions. Stir in 1 teaspoon of turmeric, ensuring it coats the vegetables evenly. Cook until the tomatoes break down and the mixture becomes thick and fragrant, about 5 minutes. The turmeric will give the curry a rich, golden color.
  5. Gently add the fish chunks to the pot, nestling them into the tomato and onion mixture. Cook the fish over medium heat until it turns opaque and flakes easily with a fork, about 5-7 minutes. Be careful not to overcook, as the fish should remain tender and moist.
  6. Season the curry with fine sea salt and black pepper to taste. Stir gently to combine, being careful not to break the fish pieces. Taste the sauce and adjust the seasoning if necessary, ensuring the flavors are balanced.
  7. Serve the Vietnamese Fish Curry immediately, garnished with fresh herbs if desired. This dish is best enjoyed with steamed rice, allowing the curry's rich flavors to shine through.
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…

Explore Vietnamese cuisine