Pan-Fried Fish with Tomato Sauce - Vietnamse Recipe
4 small to medium vine-ripened tomatoes
one 2-1/2-pound whole striped bass, scaled and cleaned coarse sea salt
freshly ground black pepper
2 tablespoons plus 1 teaspoon vegetable oil
1 large clove garlic, peeled and thinly sliced
1 tablespoon fish sauce
12 springs dill, trimmed
12 sprigs cilantro, root ends trimmed
12 large holy basil leaves
Halved tomatoes, then quarter each half and set aside.
Rinse, drain, and blot dry the fish inside and out. Season with salt and pepper. Heat 2 tablespoons oil in a nonstick skillet over high heat. Pan-fry the fish until golden and crisp on the outside and cooked through, 5 to 7 minutes per side. Transfer to a plater. Add the garlic to the same skillet and stir-fry until golden, about 5 minutes. Add the tomatoes, fish sauce, season to taste with pepper, and stir-fry until softened, 10 to 15 minutes. Carefully pour the chunky tomato sauce around the fish. Wrape the skillet with a paper towel and heat the remaining oil. Add the dill, cilantro, and holy basil and stir-fry until just wilted, 1 to 2 minutes. Place the herbs over the fish. Serve with fish.