Cá Sốt Cà Chua | Vietnamese Tomato Cod

Rinse the rice thoroughly in cold water, then simmer covered in double the amount of lightly salted water over low heat for about 12-15 minutes until tender.

Rinse the cod fillets and pat them thoroughly dry with paper towels. Cut them into larger, even pieces, then season with a pinch of fine salt and ground black pepper. Finely dice the tomatoes, finely mince the shallots and garlic, and slice the spring onions and chili pepper into rings.

Heat 2 tablespoons of sunflower oil in a non-stick pan over medium-high heat. Place the cod pieces in the pan and fry both sides for 2-3 minutes until a nice golden crust forms. Carefully transfer the fish to a plate and set aside.