How to make Fish in Dill and Tomato Sauce - Shallow fried fish pieces cooked in dill and tomato sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless fish fillets, Fish sauce (फिश सॉस)

Cuisine : Thai

Course : Main Course Seafood

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Fish in Dill and Tomato Sauce Recipe Card

Fish in Dill and Tomato Sauce

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

For more recipes related to Fish in Dill and Tomato Sauce checkout Seafood Manchurian, Baked Fish with Sundried Tomatoes, Fish and Chilli Shaslik. You can also find more Main Course Seafood recipes like Creole King Fish, Prawn Stuffed Pomfret, Tandoori Fish with Cucumber Raita, Konkani Calamari Dry.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish in Dill and Tomato Sauce Recipe

  • Boneless fish fillets cut into 1 inch pieces 2

  • Fish sauce ½ tablespoon

  • Crushed black peppercorns ½ teaspoon

  • Oil 4 tablespoons

  • Sauce

  • Fresh dill leaves (suva) finely chopped 3 tablespoons

  • Tomatoes blanched, skinned and diced 3 large

  • Oil 1 tablespoon

  • Onions thinly sliced 3 medium

  • Garlic cloves minced 4

  • Chicken stock ½ cup

  • Fish sauce ½ tablespoon

  • Sugar 1 teaspoon

  • Spring onion roughly chopped 1

  • Fresh coriander leaves finely chopped 2 tablespoon

  • Peanuts roasted chopped 4 tablespoons


Step 1

Heat oil in a non-stick pan.

Step 2

Place fish pieces on a plate, add fish sauce, crushed peppercorns and refined flour and rub the mixture over the fish pieces till they are well coated.

Step 3

Place them in the pan and shallow-fry, turning sides, till they are lightly browned all over. Drain on absorbent paper.

Step 4

To make sauce, heat oil in another non-stick wok, add onions and garlic and sauté till lightly browned. Add tomatoes and sauté till soft.

Step 5

Add chicken stock, fish sauce and sugar and cook for five minutes.

Step 6

Add fried fish, spring onion, dill leaves and coriander leaves and mix well.

Step 7

Place only the fried fish on a serving plate and pour the sauce over it. Garnish with peanuts and serve immediately.