Striped Bass with Fermented Tofu Recipe (Cá bass ôm chao) by Cathy Bui
1 small striped bass (Remove head and tail)
1-2 tomatoes cut into wedges
1/4 chopped cabbage
1/2 cup chopped green onions
2 sprigs of cilantro
2 tsp fermented tofu
Cut an X in the center of the fish. Fry fish with a few cloves garlic for 5-10 minutes on each side on medium-high heat. Do not overcook. Take fish out and place on a paper towel to drain excess fat. Wash the pan and return to heat. Fry chopped garlic, shallots and some paprika in medium-high heat. Add cut tomatoes and chopped cabbage to pan. Add 1-2 smashed fermented tofu and some soy sauce to pan. Add fish to pan, put all cabbage and tomatoes on top of the fish.
Add chopped green onions and cilantro on top.
Put a lid on the pan and cook on low-medium heat for 15-20 minutes.
Serve with steam rice. Enjoy!