Step 1

In a large nonstick skillet add oil, garlic & shallots. Heat until garlic and shallots are golden. Add the chili flakes and heat for 30 seconds more. Remove immediately from heat, pour in bowl and set aside.

Step 2

Using the same pan, add 3 tablespoons of chili oil (without garlic or shallots) into pan over medium heat. Add sliced tomatoes, season with salt and pepper and cook until jammy- about 6 minutes.

Step 3

Add fish sauce and cook for about 1 minute. Add 1 1/2 cups water and continue to cook for about 8 minutes, the flavors will concentrate but it will still be soupy. While this is cooking- pull the cod out of the fridge. Pat dry and season both sides, because you eat both sides, with salt and pepper.

Step 4

Taste the tomato sauce for seasoning, if it needs more salt- add more. Your tomato sauce will determine how flavorful the fish will be. Add fish to pan, as it cooks it will release water, balancing the flavors. Cook for about 4-5 minutes, if the cod easily flakes when you apply pressure with your finger- it's ready.

Step 5

To serve: Scoop sauce and fish into bowls, spoon garlic/shallot chili oil over the top, sprinkle a handful of herbs over the top and squeeze a generous amount of lime over the entire bowl. Eat with spoon.