Turkish-style Som u Vinu (Fish in Wine)

Ingredients

In this Turkish adaptation of the Vietnamese dish, Som u Vinu, we incorporate Turkish flavors and ingredients to create a unique culinary experience. While the original dish features Vietnamese spices and herbs, our Turkish-style version highlights the richness of Turkish cuisine by using traditional Turkish spices such as cumin, paprika, and sumac. Additionally, we replace the Vietnamese fish sauce with Turkish wine, which adds a distinct flavor profile to the dish. We alse have the original recipe for Som u vinu, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 cup (240ml) Turkish white wine 1 cup (240ml) Turkish white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they turn golden brown.
3. 3.
   Sprinkle cumin, paprika, and sumac over the onions and garlic, stirring well to coat them evenly.
4. 4.
   Place the fish fillets in the pan and cook for 2-3 minutes on each side until they are lightly browned.
5. 5.
   Pour the Turkish white wine and fish or vegetable broth into the pan, followed by the diced tomatoes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and simmer the fish in the wine sauce for 10-15 minutes, or until the fish is cooked through and the sauce has thickened slightly.
8. 8.
   Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as sea bass or cod for this recipe. Ensure the fillets are fresh and free from any strong fishy odor.
• Turkish white wine — Opt for a dry Turkish white wine, such as Narince or Emir, to enhance the flavors of the dish.
• Sumac — Sumac is a tangy spice commonly used in Turkish cuisine. It adds a unique citrusy flavor to the dish. If you can't find sumac, you can substitute it with lemon zest.

Tips & Tricks

• For a richer flavor, marinate the fish fillets in olive oil, lemon juice, and a pinch of salt for 30 minutes before cooking.
• Serve the dish with a side of Turkish bread or rice pilaf to soak up the delicious wine sauce.
• Adjust the level of spiciness by adding more or less paprika according to your preference.
• Experiment with different types of fish to discover your favorite variation of this Turkish-style dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the pan during the last few minutes of cooking.

Serving advice

Serve the Turkish-style Som u Vinu hot, garnished with freshly chopped parsley. Accompany it with a side of Turkish bread or rice pilaf to complete the meal. This dish pairs perfectly with a crisp green salad or roasted vegetables.

Presentation advice

Present the fish fillets on a large serving platter, generously spooning the wine sauce over them. Garnish with a sprinkle of sumac and a few fresh parsley leaves for an elegant touch. Serve the dish with a side of Turkish bread or rice pilaf to create a visually appealing and appetizing presentation.