Ca Chien Sot Ca Chua Dua Chua (Pan-fried fish with tomato and pickled mustard greens) - EDIT

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Ingredients
3 lbs of ca hong (whole snapper fish)
1 large tomato
a little white onion
sugar
fish sauce
nuoc mam
dua chua (pickled mustard greens)

1. In a large skillet add oil. Pan fry the fish until golden yellow. Turn over only once.
2. Thinly slice a small chunk of white onion and add to the skillet. Add to the sides off the fish (not on the fish). Let it caramelize a little and become fragrant.
3. Slice 1 large tomato into thin 1/4 inch slices. Add to the skillet.
4. Add 1-1.5 PS nuoc mam, 1/2 PS sugar, 1/8 tsp bot ngot, 1/4 tsp of bot nem ga). Stir lightly.
5. Turn fish over once. Cover fish with the seasonings.
6. Let the fish cook on low heat for about 10 mins. This will let the fish soak in the juices.
7. When the fish is almost done, add 2 handful bunches of pickled mustard greens. Let cook for another 2 mins on high heat and let fish soak up the juices. (optional: thinly slice green onions and add to the skillet)

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