Pan Fried Fish with Tomato Sauce Recipe
Ingredients:
- 1 whole striped bass (about 2 1/2 pounds), scaled and cleaned
- 4 small to medium vine-ripened tomatoes
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 large clove garlic, peeled and thinly sliced
- 1 tablespoon Vietnamese fish sauce (nuoc mam)
- 12 springs dill, trimmed
- 12 sprigs cilantro, root ends trimmed
- 12 large holy basil leaves
How to cook Pan Fried Fish with Tomato Sauce:
- Halved tomatoes, then quarter each half and set aside.
- Rinse, drain, and blot dry the fish inside and out. Season with salt and pepper. Heat 2 tablespoons oil in a nonstick skillet over high heat.
- Pan-fry the fish until golden and crisp on the outside and cooked through, 5 to 7 minutes per side. Transfer to a platter. Add the garlic to the same skillet and stir-fry until golden, about 5 minutes.
- Add the tomatoes, fish sauce, season to taste with pepper, and stir-fry until softened, 10 to 15 minutes. Carefully pour the chunky tomato sauce around the fish.
- Wrap the skillet with a paper towel and heat the remaining oil. Add the dill, cilantro, and holy basil and stir-fry until just wilted, 1 to 2 minutes.
- Place the herbs over the fish.
- Serve hot with steamed white rice.
Notes:
The Vietnamese Pan Fried Fish with Tomato Sauce recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Ca Chien Sot Ca Chua.
This recipe for Pan Fried Fish with Tomato Sauce serves/makes: 8
The Vietnamese Pan Fried Fish with Tomato Sauce (Ca Chien Sot Ca Chua) recipe is adopted from The Authentic Vietnamese Cooking by Corinne Trang.Main Ingredient: Bass (more Bass recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Vietnamese (more Vietnamese recipes)