Mission:

Chopsticks Alley seeks to unite and empower Southeast Asian Americans with a special emphasis on emerging young leaders and cultural trends.

 

We provide impartial, credible and important information on diverse topics to promote our community’s understanding of itself.

Copyright 2019 Chopsticks Alley ®
Designed by Trami Group, LLC

Disclaimer:

 

The opinions expressed in this publication are those of the authors. They do not purport to reflect the opinions or views of Chopsticks Alley, its principals, editors or members.

Reproduction of the material contained in this publication may be made only with the written permission to the Chief Editor of Chopsticks Alley. 

 

Send inquiries to chopsticksalley@gmail.com

  • Chopsticks Alley Eats

Striped Bass with Fermented Tofu Recipe (Cá bass ôm chao) by Cathy Bui


1 small striped bass (Remove head and tail)

Chopped garlic

Chopped Shallots

Paprika

1-2 tomatoes cut into wedges

1/4 chopped cabbage

1/2 cup chopped green onions

2 sprigs of cilantro

2 tsp fermented tofu

soy sauce

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!

#food #vietnameserecipe #fishfermentedtofu

36 views