Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)

 




Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)


Serves 2/3. Prep time 10 mins, Cook time 25 mins, Total 35 mins


1 tablespoon vegetable oil

small tin tomato pulp

¼ teaspoon Kosher salt

⅛ teaspoon cracked pepper

½ tsp minced garlic

450gr flathead fillets

1 cup frozen chopped onions

½ cup water

2 sprigs dill


 

In a pan on medium heat add the vegetable oil. Fry fish fillets in oil 3 minutes on each side, then remove and set aside on a paper towel. Some liquid will remain in the pan. 

Add the diced/pulped tomatoes and garlic to the same pan. Sprinkle with salt and pepper. Cook until they begin to soften. Add ½ cup water to keep the tomatoes from burning.

Cover the tomatoes with a vented lid and allow to cook for 4 minutes.


Stir in the onions. Cook for about 3 minutes them add the fish fillets back to the pan. 

Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 63°C

When the fish are almost fully cooked stir in the dill and allow it to sit for 3 minutes. Serve with jasmine rice and spinach.

Comments

Post a Comment

Popular posts from this blog

Creamy Halloumi Stroganoff

Image
  Creamy Halloumi Stroganoff Prep Time: 10 mins Cooking Time:  40 mins 1 tbsp olive or avocado oil 250gr halloumi cheese 1/4 cup butter 1 chopped onion 500gr sliced mushrooms 2 minced garlic cloves 1/4 cup fino sherry or dry white wine 2 tbsp flour 1½ cups vegetable broth 1 tbsp soy sauce 1 tsp paprika 1/4 tsp nutmeg 1/2 cup full-fat sour cream Salt and pepper Chopped parsley for garnish Directions: 1 Fry halloumi in oil until golden, remove and set aside. 2 Sauté onion in butter, then mushrooms until browned. 3 Add garlic, cook 1 minute, season with salt and pepper. 4 Deglaze pan with wine or sherry. 5 Stir in flour, then slowly add broth while mixing. 6 Add soy sauce, paprika, nutmeg; simmer. 7 Reduce heat, stir in sour cream. 8 Return halloumi, heat through, garnish.
Read more
Image
Vietnamese Beef Stew (Bo Sot Vang)   Ingredients 2 tsp salt ½ tsp. black pepper cracked 1 tsp. coriander ground ⅛ teaspoon cinnamon ground 1kg chuck beef 1 Tbs olive oil 2 carrots sliced 400gr can diced/crushed/whatever tomatoes 6 cloves garlic minced 2 pods star anise 2 bay leaves 1 cup red wine 1 cup water 2 tablespoon tomato paste Instructions In  small bowl, mix together salt, pepper, coriander, and cinnamon. Cut beef into bite-size pieces and season with spice mixture. In a large saucepan on medium heat add the olive oil, and quickly stir fry the beef cubes. Add the garlic, and continue to cook until the garlic begins to soften.  Decant into a slow cooker Add the carrots, tomatoes, anise pods, and the bay leaves.  Pour in the wine, water, and tomato paste. Stir. High for 3 ½ to 4 hours.     Serve with plenty of crusty bread. Or that's what the recipe specifies. But Leisa says that I've drunk too much of the cooking red (a very fine...
Read more

Creamy Tomato Basil Bisque

Image
  2 Tbsp olive oil 1 Tbsp unsalted butter ½ cup celery diced 1 cup carrots diced 1 onion large, diced 1 tsp Kosher salt ½ tsp black pepper cracked 2 cans crushed/diced tomato 1L vegetable broth 10 basil leaves cut into strips ¼ tsp allspice ¼ tsp cayenne ½ cup full cream milk ½ cup cream In a soup pot or Dutch oven place olive oil and butter. Sauté the celery, carrots and onions until translucent. Sprinkle with salt and pepper. Add the tomatoes, vegetable broth, and basil. Bring to a boil. Reduce heat to medium and simmer for about 10 minutes. Add the allspice and cayenne. Using an immersion blender, carefully crush all the ingredients. Stir in the half and half and cook for an additional 10 minutes uncovered.
Read more