If your fish cakes aren't already cooked, shape them into patties and fry them until lightly golden.

If you're using prepared fish cakes, cut them into pieces if necessary.

I like having a little color on the outside before adding them to the sauce.

Heat a little oil in a large pan.

Add the shallots and garlic and cook gently until fragrant.

Add the chopped tomatoes and let them soften over medium heat.

As they cook, press them gently with your spoon so they begin breaking down into a rustic Vietnamese tomato sauce.

Add a small splash of water if the sauce becomes too thick.

Add fish sauce, sugar and black pepper.

Let everything simmer for a few minutes, then taste.

You want a balance between the natural acidity of the tomatoes, the saltiness of the fish sauce and just enough sweetness to round everything out.

I don't like making the sauce overly sweet. I still want to taste the tomatoes.

Place the fish cakes into the tomato sauce and gently turn them so they're coated.

Lower the heat and simmer for about 5–10 minutes.

This gives the Vietnamese fish cakes enough time to absorb some of that tomato sauce without losing their springy texture.

Add the green onions just before turning off the heat.

Fresh chili, cilantro or dill can also be added depending on what you like — and what happens to be in the kitchen.