Heat extra-virgin olive oil in a medium skillet over medium heat. Add garlic, shallot, and lemongrass and cook, stirring often, until garlic and onion have softened, about 1 minute. Add chili flakes and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 12 to 15 minutes.
Add fish sauce, lime zest, and 2 cups water to the pan. Allow sauce to thicken slightly, about 3 to 5 minutes. Season with Kosher salt to taste.
Season the fish with Kosher salt and gently lay the pieces in the broth. Cover the skillet and cook until the fish is opaque and just cooked through, about 5 to 7 minutes.
To serve, transfer the halibut and brothy Sugar Bombs® to a large shallow serving bowl or divide among four individual shallow bowls. Top with cilantro and Thai basil, and serve with lime wedges on the side.
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