Ca Chien Sot Ca (Fried fish with tomato sauce)

• 1 clove garlic
• 1 scallion, white part only
• 1 medium ripe tomato
• 2 tablespoons nuoc mam
• 2 teaspoons sugar
• 1/4 teaspoon ground black pepper
• 1 pound halibut steak, about 1 inch thick
• 1/4 cup peanut or corn oil
• 2 tablespoons chopped green coriander

1. Slice garlic and scallion paper- thin and set aside.
2. Peel and seed tomato and cut into dice.
3. Combine nuoc mam, sugar and pepper and set aside.
4. Cut fish into 2 pieces if necessary and dry well with paper towels.
5. Heat oil in frying pan and add fish.
6. Cook over medium heat for 10 to 15 minutes per side, or until fish is cooked through.
7. Remove to a heated platter.
8. Remove all but 2 teaspoons oil from pan.
9. In remaining oil, over medium heat, saute garlic and scallion, stirring frequently, until brown.
10. Add diced tomato and stir.
11. Then add nuoc mam mixture, turn heat to medium high and boil, stirring constantly, for 1 minute.
12. When sauce is cooked, pour over fish on platter.
13. Sprinkle with chopped coriander before serving.

clove garlic, scallion, tomato, nuoc mam, sugar, ground black pepper, peanut, green coriander

Taken from cooking.nytimes.com/recipes/9982 (may not work)