VIETNAMESE TOMATO FISH WITH DILL (CÁ SỐT CÀ CHUA)

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  • INGREDIENTS

1 Tbsp vegetable oil

1-pint cherry tomatoes halved

¼ tsp Kosher salt

⅛ tsp cracked pepper

2 lbs catfish fillets (Cod or haddock also work nicely.)

2 shallots diced

½ cup water

1-2 sprigs dill

  • INSTRUCTIONS
  1. In a non-stick pan on medium heat add the vegetable oil. Fry fish fillets in oil 3 minutes on each side them remove and set aside on a paper towel. Some liquid will remain in the pan.
  2. Add the diced tomatoes 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.
  3. Cover the tomatoes with a vented lid and allow to cook for 4 minutes. Start crushing the tomatoes with a fork to make a chunky sauce. Remove the tomato skins.
  4. Stir in the shallots. Cook for about 3 minutes them add the fish fillets back to the pan.
  5. Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 145°F
  6. When the fish are almost fully cooked stir in the dill and allow the it to sit for 3 minutes. Serve with rice and a side of cilantro. Some boiled diced cabbage is also a traditional side dish.