Spicy Fish Recipe- Cod with Paprika & Fish Sauce

Last Updated on 2 months by Neha Deshmukh

Spicy Fish Recipe – Cod with Paprika & Fish Sauce

Introduction

There’s just something about a perfectly spiced fish curry that hits the spot, isn’t there? I first stumbled upon a version of this recipe while travelling through Goa, and it instantly became a favourite. This Spicy Fish Recipe – Cod with Paprika & Fish Sauce – is my take on those incredible flavours. It’s quick enough for a weeknight, but feels special enough for guests. Trust me, the combination of sweet paprika, a kick of chili, and that umami-rich fish sauce is amazing.

Why You’ll Love This Recipe

This isn’t your average fish dish! It’s a flavour explosion that’s surprisingly easy to achieve. Here’s what makes it so good:

• Quick & Easy: Ready in under 30 minutes.
• Bold Flavours: A beautiful balance of sweet, spicy, and savoury.
• Versatile: Works with different types of fish (more on that later!).
• Comfort Food: Warm, satisfying, and perfect with a side of rice.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 lbs cod filet or Chilean seabass (halibut)
• 3 medium onions (minced)
• 5 cloves garlic (minced)
• 1.5 inch ginger chunk (minced)
• 3 medium tomatoes (small chunks)
• 2 tbsp sweet paprika
• 1 tsp hot paprika (or 2 fresh chile peppers)
• 2 tsp turmeric powder
• 1.5 tbsp fish sauce
• 0.25 cup vegetable or fish stock
• 0.25 cup vegetable oil
• 0.5 cup cilantro leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Cod/Seabass Choices: I love using cod or Chilean seabass for this recipe. Halibut also works wonderfully. The key is to choose a firm, white fish that won’t fall apart easily.
• Fish Sauce Quality: Don’t skimp on the fish sauce! A good quality fish sauce adds a depth of flavour you just can’t get otherwise. Look for brands with minimal ingredients – just anchovies, salt, and water.
• Paprika Types: Sweet paprika provides a lovely colour and mild sweetness, while hot paprika (or fresh chiles) brings the heat. Adjust the amount of hot paprika to your liking.
• Regional Variations: Spice levels vary hugely across India! In Goa, they tend to lean towards a more vibrant, tangy heat. Feel free to experiment with different chili types to find your perfect balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, gently coat the cod (or seabass) with salt, pepper, and turmeric powder. Let it rest for about 5 minutes – this helps the flavours penetrate.
2. Now, heat the vegetable oil in a large pan over medium heat. Add the minced onions and sauté until they turn a beautiful golden-brown. This takes patience, but it’s worth it!
3. Stir in the minced ginger and garlic, and cook for another 1-2 minutes until fragrant. You’ll know it’s ready when your kitchen smells amazing.
4. Add the sweet and hot paprika (or those chopped fresh chiles!). Then, gently add the marinated fish. Sear for 1-2 minutes per side, just to get a little colour.
5. Next, toss in the chopped tomatoes and stock. Bring it all together and cook for about 5 minutes, allowing the flavours to meld.
6. Reduce the heat to low, add the fish sauce and coriander stems. Simmer for another 2 minutes – this is where the magic happens!
7. Finally, garnish with fresh cilantro leaves and serve hot with steamed jasmine rice.

Expert Tips

• Don’t overcrowd the pan when searing the fish. Work in batches if necessary.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavour, use fish stock instead of vegetable stock.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Substitute the fish with firm tofu or oyster mushrooms. Marinate them in a similar spice blend for best results.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your fish sauce.
• Spice Level Adjustments: If you’re sensitive to heat, reduce or omit the hot paprika/chiles. If you like it fiery, add a pinch of cayenne pepper!
• Coastal/Goan Adaptations: My friend’s grandmother adds a splash of coconut milk towards the end for a creamier, Goan-style curry. It’s delicious!

Serving Suggestions

This spicy fish is best served with:

• Steamed jasmine rice (a classic pairing!)
• Warm roti or naan bread (for soaking up all that delicious sauce)
• A side of cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is this recipe suitable for other types of fish? Absolutely! Snapper, tilapia, or even salmon would work well. Just adjust the cooking time accordingly.
• Can I make this ahead of time? You can marinate the fish and chop the vegetables ahead of time. However, it’s best to cook the curry just before serving for the freshest flavour.
• What is the best way to adjust the spice level? Start with a small amount of hot paprika or chiles and add more to taste. You can always add more spice, but it’s hard to take it away!
• What is fish sauce and where can I find it? Fish sauce is a fermented sauce made from fish, commonly used in Southeast Asian cuisine. You can find it in most Asian grocery stores, or online.
• Can I use tomato paste instead of fresh tomatoes? While fresh tomatoes are preferred, you can use about 2 tablespoons of tomato paste mixed with 1/2 cup of water as a substitute.