In a medium bowl, combine the fish with the chili paste and refrigerate for
1 hour. Place the flour in a large bowl, the eggs in a medium bowl, and the
quinoa in a large bowl. Add the fish sticks to the flour and toss to coat. Dip into the beaten eggs, shake off the excess, and dip into the quinoa, tossing to coat.
Meanwhile, in a large pot or Dutch oven, heat the oil over medium heat until
it reaches 350° F. Adjust the heat to maintain the temperature. Fry the fish
sticks until golden brown, about 5 minutes, and drain on absorbent paper towels.
To make the tomato sauce, in a skillet, heat the olive oil over medium heat.
Add the garlic and tomatoes and cook for 20 minutes, stirring occasionally. Remove from the heat and add the dill and huacatay (or mint). Season with
salt and pepper.
Serve the fried fish with the tomato sauce and a lettuce and avocado side salad.