Name: Tomato-poached Fish with Crispy Chilli Oil
Yield: 4
Ingredients: 60ml olive oil, plus more for drizzling; 4 garlic cloves, thinly sliced; 1 small shallot, thinly sliced into rings; 1tsp chilli flakes; 450g small, sweet tomatoes, halved (or one 400g tin whole, peeled tomatoes, drained, then crushed by hand); Kosher salt and freshly ground black pepper; 1tsp fish sauce; 575g skinless cod, basa or flounder, cut into 4 equal pieces; 1 handful of coriander, tender leaves and stems; Limes or lemons, halved, for serving (optional)

VMG Recipes