Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
220 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)
Description
This recipe for Vietnamese Tomato Fish with Dill combines catfish fillets pan-fried briefly before simmering in a vibrant and chunky tomato sauce made from halved cherry tomatoes, shallots, and water. The tomatoes are cooked down with salt and cracked black pepper until soft and partially crushed, creating a rustic sauce base. Adding dill near the end imparts a fresh, distinctive herb flavor that complements the gentle fish. The fish cooks through in the sauce until reaching a tender, flaky texture.
The method steams the fish gently in the tomato sauce, ensuring a delicate balance without overcooking. The seasoning stays simple, highlighting the natural sweetness of the tomatoes and mildness of the catfish. This recipe can be paired with steamed rice to soak up the fresh tomato broth, and boiled cabbage as a traditional side provides textural contrast.
The dish embodies balanced flavors and straightforward preparation, emphasizing freshness and wholesome components typical in Vietnamese home cooking. The use of cherry tomatoes and dill gives it a distinctive profile, separated from more common fish preparations.
Ingredients
- 1 Tbsp vegetable oil
- 1 pint cherry tomato halved
- ¼ tsp kosher salt
- ⅛ tsp black pepper cracked
- 2 lbs catfish fillet (Cod or haddock also work nicely.)
- 2 shallot diced
- ½ cup water
- 1-2 prigs dill
Instructions
- 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.
- 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.
- 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.
- Stir in the shallots. Cook for about 3 minutes them add the fish fillets back to the pan.
- Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 145°F
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 256mg | 11% |
| Potassium | 656mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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