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Method :
Heat 2 tbsp of
the oil in a large frying pan over moderate heat. Add the shallots and
garlic and stir-fry until fragrant, about 30 seconds. Add the tomatoes and
chilies and stir-fry for 1 minute. Add 2 tbsp of the fish sauce, the
sugar, and 4 tbsp water. Cover and simmer for 5 minutes, stirring
occasionally.
Stir in the
spring onions and dill, then remove the pan from the heat. Cover to keep
the sauce warm while you cook the fish.
Sift the flour
on to a large platter. Pat the fish dry and make a few diagonal slits on
the skin side at the thickest part of each fillet. Rub the fillets with
the remaining 2 tsp fish sauce and sprinkle with black pepper, then dredge
in the flour, shaking off any excess. Place the fish on a platter.
Heat a large
nonstick frying pan over high heat for 15 seconds, then add the remaining
1 tbsp oil. When the oil is smoking hot, carefully add the fish, skin side
down. Reduce the heat to medium-high, cover the pan and cook until the
skin is crisp and golden brown, about 5 minutes. Using two wide metal
spatulas, carefully turn the fish. Continue to cook, uncovered, for 1
minute, or until the fish flakes easily when tested with a fork. Transfer
the fish to a large platter. Ladle the tomato sauce over the fish and
serve immediately.
Serves 4
For a complete
main course, all that is needed is a bowl of rice, a soup, and a steamed
vegetable, such as asparagus or spinach. Pass chili dipping sauce
separately.
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