INGREDIENTS
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1 whole branzino or black bass (1 lb.), filleted, skeleton and head saved in one piece*
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About 1 tbsp. Vietnamese or Thai fish sauce
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1 teaspoon cornstarch
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3 tablespoons vegetable oil
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1 cup thinly sliced shallots (from about 3 large)
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1 teaspoon minced garlic
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2 cups diced fresh or canned tomatoes, with juice
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1 piece fresh ginger (1 in. by 2 in.), cut into 1/4-in.-thick coins
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1 Thai or serrano chile, stemmed and sliced on the diagonal
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2 teaspoons lime juice
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1/3 cup chopped fresh cilantro
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2 tablespoons Toasted Garlic