Vietnamese Crispy Fish - cooking recipe

Ingredients
    2 (1 pound) whole red snapper
    sea salt to taste
    1/4 cup vegetable oil, divided
    6 tomatoes, seeded and coarsely chopped
    2 bird's eye chiles, seeded and finely sliced
    3 cloves garlic, chopped
    6 tablespoons water
    2 tablespoons Asian fish sauce (nam pla)
    1 tablespoon palm sugar
    2 green onions, chopped
    2 tablespoons coarsely chopped cilantro
    1 teaspoon cornstarch
Preparation
    Cut heads off each snapper and score skin on each side; sprinkle with sea salt.
    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top.
    Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar; simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch; simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.

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