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Cá Sốt Cà Chua | Juicy Fish in Tomato Sauce
(0)
30 min
Quick
Gurkerl Küche
Ein vietnamesischer Klassiker für Feinschmecker: Zartes Kabeljaufilet, kurz goldbraun gebraten und in einer aromatischen Sauce aus sonnengereiften Paradeisern, Ingwer, Knoblauch und feiner Fischsauce sanft gegart. Mit frischem Koriander und duftendem Jasminreis serviert.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions, then leave it covered to rest.
Pat the cod fillet dry, cut into bite-sized pieces, and season with a pinch of ground black pepper.
Dice the tomatoes finely. Finely chop the garlic and ginger. Wash the spring onions and slice into thin rings, keeping the white and green parts separate. Deseed the chilli pepper and cut into thin strips.
Chef's tip
Oven tip: If you are preparing several servings, simply keep the seared fish fillets warm in the preheated oven at 60 °C while the tomato sauce simmers.
Flavour tip: For a traditional Vietnamese touch, serve with extra fish sauce, fresh chilli rings, and a squeeze of fresh lime juice.
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