Central Asian Spiced Braised Fish

Ingredients

In this adaptation, we have incorporated the unique flavors and spices of Central Asian cuisine into the traditional Vietnamese Vu Dai Braised Fish. The original dish is known for its use of fish sauce, lemongrass, and Vietnamese herbs, while the adapted version features a blend of Central Asian spices such as cumin, coriander, and paprika. This fusion of flavors creates a new and exciting culinary experience that pays homage to both cuisines. We alse have the original recipe for Vu Dai Braised Fish, so you can check it out.

• 2 lbs (900g) white fish fillets, such as cod or tilapia 2 lbs (900g) white fish fillets, such as cod or tilapia
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and minced garlic, and sauté until they become translucent.
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Mix well.
3. 3.
   Place the fish fillets in the skillet with the sautéed onions and garlic. Sprinkle the spice mixture evenly over the fish.
4. 4.
   Pour the fish or vegetable broth and coconut milk into the skillet. Bring the mixture to a simmer.
5. 5.
   Cover the skillet and let the fish simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the skillet from heat and sprinkle the chopped cilantro and lime juice over the fish.
7. 7.
   Serve the Central Asian Spiced Braised Fish hot with steamed rice or flatbread.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets that are firm and have a mild flavor. Avoid using fish with a strong fishy taste, as it may overpower the spices.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor. Shake the can well before opening to ensure the coconut cream and water are well mixed.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the spice mixture.
• Garnish the dish with additional fresh cilantro and a squeeze of lime juice before serving for an extra burst of flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering broth.

Serving advice

Serve the Central Asian Spiced Braised Fish with steamed rice or flatbread to soak up the flavorful broth. Accompany it with a side of fresh salad or pickled vegetables for a refreshing contrast.

Presentation advice

Arrange the fish fillets on a platter and pour the aromatic broth over them. Garnish with fresh cilantro leaves and lime wedges for an appealing presentation.