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Cá Sốt Cà Chua | Vietnamese Fish in Tomato Sauce
(0)
25 min
Quick
Knuspr-Küche
Cá Sốt Cà Chua ist ein herzerwärmender vietnamesischer Klassiker der Familienküche: Zartes Kabeljaufilet wird goldgelb angebraten und anschließend in einer aromatischen Sauce aus frischen Tomaten, Schalotten, Knoblauch und Lauchzwiebeln sanft geschmort. Mit Fischsauce perfekt herzhaft-fruchtig ausbalanciert und serviert mit duftendem Jasminreis – authentisch, leicht und in nur 25 Minuten zubereitet!
Preparation method
Rinse the jasmine rice in a fine sieve until the running water is clear. Place in a pot with 400 ml of lightly salted water, bring to a boil once, then reduce the heat to the lowest setting and leave to simmer gently, covered, for 12-15 minutes.
Pat the cod fillet dry and divide into about 4 equal-sized portion pieces. Lightly season with a pinch of black pepper and 1 tsp of fish sauce. Wash the tomatoes and cut into small cubes. Finely chop the shallots and garlic cloves. Wash the spring onions, finely chop the white parts, and cut the green parts into 3 cm long pieces. Roughly pluck the fresh coriander.
Heat 1 tbsp of neutral vegetable oil in a large pan over medium-high heat. Add the cod fillets and sear on each side for about 2 minutes until golden yellow, so that they form a light crust while remaining tender and juicy inside. Carefully lift the fish onto a plate and set aside.
Chef's tip
Use ripe, aromatic vine or plum tomatoes – the sweeter and sun-ripened the tomatoes, the richer the sauce will taste.
Only let the fish cook gently in the sauce and avoid stirring too hard so that the tender cod pieces remain wonderfully juicy and intact.
Ingredients
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