1 shallot, chopped

2 cloves garlic, chopped

2 tablespoons (30 ml) canola oil

5 plum tomatoes, cubed

1/4 cup (60 ml) water

2 tablespoons (30 ml) chopped fresh cilantro

2 tablespoons (30 ml) fresh dill

1 tablespoon (15 ml) fish sauce (nuoc mam)

1 teaspoon (5 ml) sugar

1 teaspoon (5 ml) lime juice

1/2 teaspoon (2.5 ml) hot pepper sauce

In a saucepan, soften the shallot and garlic in the oil. Add the remaining ingredients and bring to a boil. Simmer for about 5 minutes. Set aside.

Season the fish with salt and pepper. In a plate, dredge the fish in flour. Set aside.

In a large non-stick skillet, brown the fish for 2 to 4 minutes per side or until the desired doneness (depending on the selected fish, cooking time may vary). Serve the fish over rice or rice noodles and top with the dill sauce.

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