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A photo of Vietnamese tomato fish with dill in a white bowl with rice.
5 from 10 votes

Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)

This hearty, yet very healthy Vietnamese tomato fish with dill is easy enough to make that you can prepare it any night of the week. For your herbs, dill or cilantro will do, whatever your preference is. 

Course Main dish
Cuisine Vietnamese
Keyword low carb fish recipe, tomato fish, Vietnamese fish recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: Change to adjust-> 6 servings
Calories 220 kcal


  • 1 Tbsp vegetable oil
  • 1 pint cherry tomatoes halved
  • ¼ tsp Kosher salt
  • tsp cracked pepper
  • 2 lbs catfish fillets (Cod or haddock also work nicely.)
  • 2 shallots diced
  • ½ cup water
  • 1-2 sprigs dill


  1. In a non-stick pan on medium heat add the vegetable oil. Fry fish fillets in oil 3 minutes on each side them remove and set aside on a paper towel. Some liquid will remain in the pan. 

  2. Add the diced tomatoes to the same pan. Sprinkle with salt and pepper. Cook until they begin to soften. Add ½ cup water to keep the tomatoes from burning.

  3. Cover the tomatoes with a vented lid and allow to cook for 4 minutes. Start crushing the tomatoes with a fork to make a chunky sauce. Remove the tomato skins. 

  4. Stir in the shallots. Cook for about 3 minutes them add the fish fillets back to the pan. 

  5. Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 145°F

  6. When the fish are almost fully cooked stir in the dill and allow the it to sit for 3 minutes. Serve with rice and a side of cilantro. Some boiled diced cabbage is also a traditional side dish.

Nutrition Facts
Vietnamese Tomato Fish with Dill (Cá Sốt Cà Chua)
Amount Per Serving
Calories 220 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 256mg11%
Potassium 656mg19%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 386IU8%
Vitamin C 19mg23%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.