Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
Get the recipe: http://nyti.ms/2z2dhjn
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren’t in season, canned will do just fine.
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I have been making this for past 5 years for my son. He loves this dish, he is 11 now n requests for it at least twice a month. We live in the tropics, so Cod is very expensive here. This recipe does equally well with Snappers, Tilapia, Barramundi, Pomfret as well as Dory. I have realized that over time I tend to veer away from actual recipe. In doing so I have created variations of it 😂 Every year or so I keep coming back to this video to remind myself of the original.
She’s so much fun to watch 🎉
Fish sauce is very underrated. If more Americans knew about it or had access to it, it would be used a lot more often.
This is an Italian dish called "pesce all'acqua pazza." Alison has been to Italy, she knows this. But of course, she's passing the recipe off as her own without giving credit.
That is some WHITE PEOPLE chili oil. And the shallots and garlic are literally burnt. It's gonna be bitter
What a great US chef! I'm European and love great subcontinent cuisine, Alison's recipes are genius at bringing heat to food Americans like to eat. Maybe 🤔😄
I.made this today with cod it was just amazing loved it Thank you 😊
Respected mam
Your this fish recipe is outstanding. Appreciate you for this recipe. Be happy
It comes together "super-fast". Well that changes everything. Maybe everything is "100%" too.
Has anyone tried swapping the water for white wine?
It’s totally normal to add fish sauce on a fish dish… oh i forgot target audience is the west LOL
Would this recipe turn out well with swordfish?
I have to say, I made this, and it was incredible. I did NOT expect my bullet hard winter tomatoes to turn out tasting delicious with so few other ingredients, but everything had flavour to the max. Delicious.
this woman is so charismatic it's amazing
I know what I’m making for dinner tonight!! Yum
Can I use Chilean sea bass?
I have made this a few times and I love it. Therefore I wrote a seafood love song about it. It's called "I thought I lobster, but I flounder again"
I’ve made this a number of times with tofu. No tortillas, rice etc. I love it just as a light, brothy stew.
👌🏾👌🏾👌🏾👌🏾👌🏾
I was looking for a tomato sauce recipe for the weekend 🥰
I used with spaghetti and also as an appetizer. All voted ! Even the timid with new tastes
Does it cook flesh side up? Not meat/ flesh side down. Thank you
I've made this several times and LOVE IT!! I serve it with spaghetti noodles… Also, the homemade chili-crisp oil is good on EVERYTHING!! I've been playing with a mix of chili-flakes – my current batch has regular chili flakes, gochu garu, and ancho….put that on a runny fried egg and thank me later. 😉
After just 2 videos…I have to watch them all…so much fun 🤗♥️♥️♥️