DIRECTIONS
Preheat the oven to 300-degrees.
In a bowl, toss the tomatoes with a large pinch of salt and set aside.
Heat 2 TBSP of oil in a large skillet.
Add the garlic and cook over low heat until golden, about 2 minutes. Do not overcook.
Add the tomatoes and fish sauce and stir-fry over moderate heat until soft, about 10 minutes.
Heat 1 tsp. of oil in a large non-stick skillet.
Season the fish with salt and pepper.
Add 4 of the fillets to the skillet, skin side down and cook over moderately high heat until the skin is browned and crisp, about 4 minutes.
Turn and cook until the fish is opaque all the way through, about 1 minute.
Transfer the fish, skin side up, to a baking sheet and keep warm in the oven.
Add 1 tsp. of oil to the skillet and repeat with the remaining fillets.
In the same skillet, heat the remaining 1 tsp. of oil.
Add the dill, cilantro and basil and stir-fry over high heat until barely wilted, about 1 minute.
Mound the tomatoes on plates and set the fish fillets on top.
Garnish with the herbs.