Fried Fish in Tomato Sauce - Vietnamesisk fisk i tomatsås
This is a fantastically tasty and easy-to-prepare Vietnamese fish dish that you can easily make with just a few ingredients. You fry the fish until crispy and then serve it with the rich tomato sauce. Delicious to eat with jasmine rice.
4 servings 4 pieces of fish (read tips below) 2 shallots or 1 yellow onion 4 cloves of garlic 1 piece of ginger (approx. 2 cm) 8 tomatoes (can be replaced with 800 g crushed tomatoes) 1 red chili (optional) 1-2 tbsp tomato paste 1 tbsp fish sauce Salt & black pepper Rapeseed oil for frying Serving suggestions: Green onions Coriander or dill for garnish Lemon or lime to squeeze over Jasmine rice TIP! Traditionally, when cooking this dish, mackerel is used. Either use a whole mackerel or cut it into butterfly cutlets. Another white firm fish type also works well. I have used butterfly cutlets of salmon. Do this: Chop the onion and tomato into cubes. Finely chop the garlic and chili, grate the ginger. Heat oil in a frying pan and fry the onion until it changes color. Turn in the garlic, ginger, chili and fry for a little longer. Stir in the tomato, tomato paste and fry, stirring, until the tomatoes soften. Season with fish sauce, salt and black pepper. Let the sauce simmer, covered, over medium heat for about 30 minutes. Add a little water if the sauce feels dry. Pat the fish dry with kitchen paper. Season with salt and pepper all over. Heat oil in a frying pan, fry the fish over medium heat for about 6 minutes on each side. Until the fish is well-coloured and fully cooked.
Place the fish in the tomato sauce, squeeze lemon over it, top with green onions, coriander or dill and serve with rice.
