This hearty, yet very healthy Vietnamese tomato fish with dill is easy enough to make that you can prepare it any night of the week. For your herbs, dill or cilantro will do, whatever your preference is.
In a non-stick pan on medium heat add the vegetable oil. Fry fish fillets in oil 3 minutes on each side them remove and set aside on a paper towel. Some liquid will remain in the pan.
Add the diced tomatoes to the same pan. Sprinkle with salt and pepper. Cook until they begin to soften. Add ½ cup water to keep the tomatoes from burning.
Cover the tomatoes with a vented lid and allow to cook for 4 minutes. Start crushing the tomatoes with a fork to make a chunky sauce. Remove the tomato skins.
Stir in the shallots. Cook for about 3 minutes them add the fish fillets back to the pan.
Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 145°F
When the fish are almost fully cooked stir in the dill and allow the it to sit for 3 minutes. Serve with rice and a side of cilantro. Some boiled diced cabbage is also a traditional side dish.