Recipe

Step 1:

Zest the orange and juice half of it.

Step 2:

Set a small dutch oven, braiser, or cast-iron skillet over medium heat. Add the oil, chili flakes, fennel seeds, shallot, garlic, and orange zest to the pan. Saute for 3 to 5 minutes, or until the aromatics are golden-brown and crisp. Season with salt and pepper.

Step 3:

Reduce the heat to medium-low, then stir in the tomato paste. Saute for 2 to 3 minutes, or until the tomato paste is a deep, brick red color and the oil has separated.

Step 4:

Add the orange juice to the pan, and stir to combine, scraping up any stuck bits on the bottom of the pan with a wooden spoon. Simmer for 2 minutes or until about half the liquid has reduced.

Step 5:

Add the fish sauce and water, and bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 8 to 10 minutes, or until the mixture has thickened slightly. You should be able to taste all of the aromatics, and the liquid should be tomato-ey, but not too acidic or sharp (otherwise, continue simmering to develop the flavors). Season with salt and pepper.

Step 6:

Carefully add the fish to the pan and reduce the heat to a low simmer. There should be small bubbles all around the surface of the pan. Simmer for 3 to 6 minutes, or until a fork inserted into the center of the fish gently flakes without resistance.

Step 7:

Top with parsley, then spoon fish into serving bowls and dollop with skyr. Serve warm with a side of crusty bread.