Vietnamese Fried Fish with Tomato Sauce (Ca Chien Sot Ca Chua)

Ingredients

• 2 large fillets of preferred fish (here I used salmon)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons corn starch
• 2-4 tablespoons vegetable oil
• 1 large shallot (slice thinly)
• 2 large garlic cloves (mince)
• 1 14-oz can crushed tomatoes
• 1/3 cup water
• 1 tablespoon granulated sugar
• 1 teaspoon fish sauce
• 1 cup fresh tomatoes (whole cherry or chopped tomatoes)
• Sliced green onions (optional)

Instructions

1. 1

   Season and Prep Fish: Pat the fish fillets dry, then season both sides liberally with salt and pepper. Lightly coat the fish in corn starch, shaking off any excess.

2. 2

   Pan-Fry Fish: In a large frying pan, heat the vegetable oil over medium-high heat. Fry the fish on both sides until golden brown and crispy, about 3-5 minutes per side. Transfer the fried fish to a plate lined with paper towels to drain. Discard most of the oil from the pan, leaving just a thin layer.

3. 3

   Make the Tomato Sauce: In the same pan, add the garlic and shallots, sautéing until fragrant, about 1-2 minutes. Add the canned crushed tomatoes and water, and simmer on low heat for 2-3 minutes.

4. 4

   Season the Sauce: Stir in the sugar and fish sauce, then add the fresh tomatoes. Continue cooking for another 2-3 minutes, allowing the fresh tomatoes to soften slightly.

5. 5

   Serve: Pour the tomato sauce over the fried fish and garnish with sliced green onions, if desired. Serve immediately with steamed rice for a comforting meal.