Poached Flounder in Tomato Sauce

1. Take the Wild Alaska Sole fillets and submerge in warm water to thaw in the vacuum-sealed bags. They should thaw in 20-30 minutes. 
2. Remove the fillets from the bags and gently clean, pat dry, and halve them. Set aside. 
3. To a hot pan, add 3 tbsp of cooking oil and sauté the aromatics (garlic and shallots) until fragrant. 
4. Add in the cherry tomatoes and sauté for a few minutes. Add salt, sugar, water, fish sauce, and chicken powder. Lower the heat to simmer and allow the cherry tomatoes to soften. 
5. Once softened, pop about half of the cherry tomatoes to help build the sauce. Leave half of the cherry tomatoes whole to keep their shape. 
6. Gently add in the cleaned fillets and ensure they are soaked into the sauce to cook. 
7. Cook for 6-7 minutes or until the fillets are fully cooked. Be careful not to overcook or else the fillets will get mushy. We want to keep the pieces intact.
8. Top with sliced green onion, cilantro, and freshly cracked black pepper. 
9. Serve with a side of rice and vegetables. Enjoy!