10-Feb-2024:
Nice cod recipe with a taste of South Vietnam. When I eat it, I think about my dear mother Angele (RIP) and her passion for cooking and when the family ate our dinner it was always such a balance of taste and flavors she used her farming background, her biology education, her lab precision and most of all her love for the family in the cooking.
![](https://schaminee.info/wp-content/uploads/2024/02/img_1287-706x1024.jpg)
The “silent life” painting my mother made when she was at the age of 7 at the Gertrudis Gymnasium what was an intern education. She was a long way from her family. I still respect her every day and thank her for teaching me what is really important in life. Mom: this recipe is my tribute to you.
Ingredients:
- 4 pieces of cod fillet
- 60 ml olive oil
- 4 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1 teaspoon dried chili flakes
- 1 teaspoon grated ginger
- 500 grams cherry tomatoes, halved
- 1 teaspoon fish sauce
- 350 ml water
- Bunch of fresh coriander
- Bunch of fresh dill
- Salt & pepper
- Lemon
Recipe:
- Remove the pieces of cod fillet from the fridge and pat them dry with some paper towels. Sprinkle with salt and pepper. Grab a large frying pan. Heat the oil over medium heat and fry the shallot and garlic slices for about 5 minutes, until they start to turn golden brown (not too long, because they will cook a bit longer). Then add the chili flakes.
- Turn off the heat and stir in the grated ginger. Scoop everything out of the pan into a container, but about a tablespoon of the oil may remain
- The halved tomatoes go into it. Let it bake for about 6 minutes, until they break and you are left with a kind of coarse tomato jam. Deglaze with the fish sauce and 350 ml of water and let it simmer for a few minutes. You want a sauce that has thickened slightly, but can still pass for a broth. Season with salt and pepper.
- Place the fish in the pan. Cover with a lid and cook for 4 to 6 minutes (depending on the size of the fish).
- Spoon the tomato stock into deep plates.
- Place the pieces of cod fillet on top. Drizzle the reserved chili oil over it (with lots of crispy pieces!) and sprinkle with a large handful of fresh green herbs. Serve with the lime wedges on the side.
Saigon Angel Cod