Fish Filet With Spicy Ginger Tomato Sauce

• Tomato Sauce
• 2 cups small-diced fresh tomatoes
• 1 small clove garlic
• 1 tablespoon oil
• 2 ~6-8 oz fillets (skin-on preferably, and scales removed) of any white-fleshed fish
• Spicy Ginger Fish Sauce
• 3 tablespoons lemon or lime juice, fresh squeezed
• 2 tablespoons sugar
• 1/4 cup water, plus more if needed
• 2 tablespoons fish sauce
• 1 tablespoon grated ginger root
• 1-3 teaspoons chili garlic sauce (tuong ot toi)
• 1 teaspoon minced garlic

1. For the spicy ginger fish sauce: rnMix all ingredients in a small bowl. Taste and adjust seasonings to get the heat level and balance that you prefer. You want a sauce that has a good balance between the salt/sweet/sour flavors. Set aside and make tomato sauce. This can be made a few days ahead and refrigerate.
2. For tomato sauce:rnHeat garlic with oil in a skillet over medium high heat, ~30 seconds or until the garlic is fragrant and just turning golden. Add tomatoes (juice and all) and cook on high for about 3-4 minutes. Depending on the tomatoes, it will be watery, which is ok.
3. Pan fry the fish fillets in a thin layer of oil until golden and skin is crispy. Transfer to a large plate. Smother the fish with all the tomato sauce. Then top with a generous drizzle of the spicy ginger fish sauce, extra sauce can be served in a small bowl alongside the fish. Serve immediately with hot cooked rice and some sauteed spinach & garlic.

tomato sauce, tomatoes, clove garlic, oil, whitefleshed, sauce, lemon, sugar, water, fish sauce, ginger root, garlic, garlic

Taken from food52.com/recipes/23264-fish-filet-with-spicy-ginger-tomato-sauce (may not work)