Spicy Tomato-Broth Poached Fish with Fresh Herbs

1. Heat Oil and Cook Aromatics

Heat the olive oil in a large skillet with a lid over medium heat. Add the thinly sliced garlic and shallots, cooking for about 2 minutes until they turn a light golden brown.

2. Toast Red-Pepper Flakes

Add the red-pepper flakes and toast them for a few seconds until fragrant. Then, remove the skillet from heat and transfer all but 1 tablespoon of the chile oil to a small bowl for later use.

3. Cook Tomatoes

Return the skillet to the heat and add the halved sweet tomatoes. Season them with a pinch of kosher salt and some freshly ground black pepper. Cook the tomatoes for 5 to 8 minutes, stirring occasionally, until they burst and start to become saucy and jammy.

4. Add Fish Sauce and Water

Add the fish sauce if you're using it, along with 1.5 cups of water. Swirl the skillet to release any bits stuck to the bottom and let the mixture cook for another 3 to 5 minutes.

5. Poach the Fish

Season the fish pieces with a little salt and pepper, then gently lay them into the brothy tomatoes. Cover the skillet with its lid and let the fish poach for 4 to 6 minutes, until it is opaque and just cooked through.

6. Serve and Garnish

Transfer the fish and tomatoes to a large shallow bowl or individual bowls. Drizzle with the reserved chile oil and a bit more olive oil if desired. Top with the fresh cilantro and mint. Serve with lime halves for squeezing over the dish, and with tortillas, toast, or rice on the side if you like.