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.
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