Catfish and Pineapple Curry: A Tasty Vietnamese Dish
Catfish and pineapple curry is a popular and beloved dish in Vietnamese cuisine, especially in the southern region. With the sweet and delicate flavor of catfish combined with the tangy pineapple and aromatic spices, this dish is not only delicious but also highly appetizing. Here is a detailed guide to help you prepare this mouthwatering catfish and pineapple curry at home.
Ingredients
Catfish: 500 grams (choose fresh catfish without any unpleasant odor)
Pineapple: 1 medium-sized pineapple (about 200 grams), peeled and chopped into small pieces
Shallots: 3 bulbs, finely chopped
Garlic: 3 cloves, finely chopped
Ginger: 1 small knob, sliced
Chili (optional): 2 chilies, sliced (add more or less to taste)
Coconut water: 200 ml (or substitute with regular water)
Sugar: 1-2 teaspoons (adjust to taste)
Fish sauce: 2 tablespoons
Pepper: 1/2 teaspoon
Salt: 1/2 teaspoon
Cooking oil: 2 tablespoons
Scallions: 2-3 stalks, chopped (for garnishing)
Catfish and Pineapple Curry
Instructions
Prepare the catfish: Rinse the catfish thoroughly with salted water to remove any fishy smell. Cut the catfish into bite-sized pieces. Marinate the catfish with a pinch of salt and pepper for about 15-20 minutes to let the flavors absorb.
Prepare the pineapple: Peel and core the pineapple, then chop it into small pieces. Choose a ripe but firm pineapple to retain its sweet and tangy flavor and a crisp texture.
Fry the catfish: Heat oil in a pan over medium heat. Once the oil is hot, carefully add the catfish pieces and fry until they turn a beautiful golden color and become slightly crispy. Remove the catfish from the oil and set aside to drain excess oil.
Curry preparation: In the same pan, add the shallots, garlic, and ginger. Sauté until fragrant. Then, add the chopped pineapple and continue to sauté for about 3-4 minutes, allowing the pineapple to soften and absorb the flavors.
Gently place the fried catfish into the pan with the pineapple, carefully mixing them together. Pour in the coconut water (or regular water if preferred) and season with fish sauce, sugar, and pepper. Stir well to ensure the catfish and pineapple are evenly coated with the spices and sauce.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes. Occasionally skim off any foam that rises to the surface to ensure a clear and aesthetically pleasing curry.
As the liquid reduces and the curry thickens, taste and adjust seasoning if needed. If you prefer a spicier dish, this is the perfect time to add the sliced chilies.
Just before turning off the heat, sprinkle the chopped scallions over the dish for added freshness and aroma.
Serve the catfish and pineapple curry hot with steamed rice. This dish is exceptionally delightful when paired with hot rice, as the flavorful curry blends beautifully with the rice, creating an explosion of tastes and textures.
This catfish and pineapple curry is not just a delicious meal but also a showcase of culinary expertise in blending ingredients to create a savory and appetizing dish. Try out this recipe to indulge in the wonders of traditional Vietnamese cuisine!
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