In a medium bowl, combine the fish with the chilli 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 fingers 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 saucepan, heat the oil over medium heat until it reaches 180°C. Adjust the heat to maintain the temperature. Fry the fish fingers until golden brown, for around 5 minutes, and drain on absorbent paper towels.
To make the tomato sauce, in a frying pan, 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 mint. Season with salt and pepper.
Serve the fish with the tomato sauce and a lettuce and avocado side salad.