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Cá Sốt Cà Chua | Vietnamese Fish in Tomato Sauce
(0)
30 min
Quick
Gurkerl Küche
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.
Ingredients
Preparation method
Preparation & rice
Cook the jasmine rice in lightly salted water according to the package instructions until al dente, then keep warm covered.
Wash the tomatoes and cut them into small cubes. Peel and finely chop the shallots and garlic. Wash the spring onions, separately slicing the white and green parts into thin rings. Roughly chop the fresh coriander.
Sear fish & prepare sauce
Pat the cod fillets dry and season with a pinch of ground black pepper. Heat 1 tbsp of vegetable oil in a wide pan 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 a particularly 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.
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