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Ein herzhafter vietnamesischer Klassiker der Familienküche: Zartes Kabeljaufilet, sanft geschmort in einer herrlich fruchtig-würzigen Paradeisersauce mit Schalotten, Knoblauch, Fischsauce und Jungzwiebeln. Begleitet von duftendem Jasminreis.
Preparation method
Preparation & rice
Cook the jasmine rice according to package instructions in lightly salted water until al dente, then keep warm covered.
Wash the tomatoes and cut into small dice. Peel and finely chop the shallots and garlic. Wash the spring onions and slice the white and green parts separately into thin rings. Coarsely chop the fresh coriander.
Sear fish & prepare sauce
Pat the cod fillets dry and season with a pinch of ground black pepper. In a wide pan, heat 1 tbsp of vegetable oil over medium-high heat and sear the fish fillets on both sides for about 2 minutes each until a light crust forms. Carefully remove the fillets and set aside on a plate.
Chef's tip
For an especially velvety sauce, the tomatoes can be briefly scalded with boiling water and peeled beforehand.
If you like it spicier, you can add a finely chopped red chili pepper to the sauce along with the garlic.
Ingredients
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