Tomato-Poached Fish With Chile Oil and Herbs Recipe (2024)

OK, this is absolutely amazing! Followed the recipe as I most always do so I an give a review based on the actual recipe and not something that bears no resemblance as so many people do. Flavors are fantastic. Messed up and left scallions and garlic in pan after draining oil. No issue at all. Also got distracted and let the tomatoes/water/fish oil cook longer. Still no issue. Mint and cilantro are a must as they add a dimension not available with substitutes. Thanks Ms. Roman!

In the first step you make the "chili oil" and remove most of it to drizzle on top later. You use 1 tablespoon of the oil to cook the tomatoes, fish sauce and water. I had to read it a few times. You're right it's a bit confusing. It would be better if they had said:Remove the oil to a small bowl. Using the same skillet, add 1 tbsp of the reserved chili oil, and the tomatoes to the skillet and season with salt and pepper. . . .

OUTSTANDING! Alison Roman, you goddess you...this dish delivers on every dimension important to home cooks:- Easy to find ingredients- Easy to execute in under 30 minutes- Crunchy, substantial, and soft textures in one dish - Bright but comforting flavorsNote: cilantro, mint and lime are absolute must-haves in this recipe. Fish sauce can be substituted for Worcestershire sauce or, even better, 1-2 anchovies in Step 2 (they will dissolve in tomato-water mixture).

When does the chili oil go in?

I wasn't expecting much from this and boy was I put in my place. Holy cod! First time ever poaching fish. So easy and that sauce is so flavorful. Perfect for dipping a warm corn tortilla. Thank you, Alison. I feel like I need to write you into my will now.

I have been cooking a variation of this for years. Instead of water, I use vermouth. It gives a sweeter taste. I might suggest half water/half vermouth for this recipe.

I just cooked this with fresh flounder. It was delicious and easy. The times in the recipe are accurate. I roasted cauliflower while this was cooking and added it to the bowl. A great dinner

The most delicious herb to use is dill in large quantities and lots of lemon or lime juice.

To June Wolfman: In Step 1, you are making the chili oil. It’s confusing only because the author refers to red pepper flakes, not chilis. The reserved oil in that step is drizzled as directed in Step 5. Hope that helps.

I watched Alison’s cooking demo at NYT food fest on YouTube and a good tip from her is to put the shallots in cold oil and heat from there, to get the shallots to crisp throughout, rather than crispy exterior and not-yet-crispy interior. Also instead of fish sauce could sub anchovies! (I added them in the beginning with the shallots and garlic, imagine could add them whilst cooking the tomatoes too, but pre-water)

This recipe is PERFECT. How do so few ingredients yield such a revelation?!? Alison Roman you are my hero.

Very flavorful! I followed the recipe with plain old super market cod, Campari tomatoes, a mix of mint, cilantro and parsley from the garden and crusty bread. I did cut back on the pepper flakes. Next time, I would double or triple the shallot and garlic for more crunch and cut the parsley a bit finer, but otherwise keep everything the same.

Delicious! I made the dish with frozen tilapia, and the fish held up well. I followed the recipe and it did not disappoint! I'll make it again.

I am always looking for new ways of preparing fish and gave this a try tonight. I pretty much followed the recipe exactly except I added a little white wine to the water used for poaching. I used halibut and served over brown rice. The toasted shallots and garlic add a lot. A real keeper.

Made this tonight for some friends and it’s so delicious. I used Lingcod, which was a fresh West Coast fish. Also added about 1/2 c dry white wine to make up the 1/2 c water. Served it with fresh tortillas. This recipe is a keeper!!

Perfect!

What rice is this best served with? Jasmin rice, wild rice etc?

this was delicious

This was inexplicably good...either it was just what I wanted tonight or (and I think this is the right answer) its just one of Those Recipes. I happened to have everything on hand (used some beautiful halibut) and for once the cooking time listed was accurate. I did have to substitute small roma tomatoes, other than that made the recipe exactly, including the fish sauce. Put it on a bed of rice. I cant wait to make it again and for everyone I know.

I have made this many times and it's always a big hit. I find the tomatoes add plenty of liquid and cut the water back by at least half. And add bell peppers and onion before the tomatoes.This last time I doubled the recipe for a big crowd. I didn't have a pan big enough for all the fish, so I cooked the sauce on the stove then transferred to casserole dishes, topped with fish, and baked at 375 until fish was done (~15m).

Wow, what an incredible dish. Amazing flavors both unique and comforting. I subbed a little heavy cream in for some of the water and don't regret it one bit.

I bought fresh cod for bacalao, then realized I didn’t have enough, so I needed to do something else with it. This recipe was perfect, and I happened to have all the ingredients except the mint. We served it over leftover rice. My husband did the cooking, and when he said “I would make this again”, I knew it was a winner. Next time we will double the shallots & garlic. I’ve ordered enough cod for bacalao next week, but maybe we will just do this again.

Absolutely love this dish! The fish sauce is not an optional but a must as it adds to the tomatoes a bit of an unique twist of flavor and also smell. Subtlety is not necessary because you can always pair this dish with rice.

Perfection! Further simplified with chilli crisp. Added a spoonful to the tomatoes with the water and drizzled on top. Reduced cooking and prep time, plus added greater depth of flavor. 10/10 recommend.

An explosion of flavor and sheer perfection exactly as written. I've made several times and wouldn't change a thing.

This was amazing! I don’t usually follow recipes as written, except for Allison Roman’s. I used Aleppo flakes instead of regular pepper flakes and added a quarter cup of Vermouth. Used small sweet tomatoes and a can of diced tomatoes. And used cod. Outstanding!

3 min for 6 oz filets

I've made this recipe many times - it's a family favourite! Occasionally I do slightly modify it by adding cannellini beans before adding the fish, swapping the herbs for oregano (or thyme) and parsley, and using lemon instead of lime. Gives it a bit of an Italian flavour profile.

Fantastic recipe. But way to match hot pepper flakes in my opinion. I used half the amount and it was still too spicy. Otherwise beautiful.

This is a perfect recipe. My second go-around and it sensational!