It involved one of our favorite things to do, a trip to the Viet market.
We walked in, and Papa said, you can take all the pics you want, but you're never going to capture that smell. He's right.
I was feeling so confident, falsely so, about this fish thing. I held up 1 finger. Grand visions of red snapper Veracruz style, but with lemon grass Vietnamese style were dancing in my head. Yes, #1, please!
Browse through the meat section some more. If you're squeamish about exotic meats, you can stop here. Really. I won't spare you after this warning!
The oil was too hot.
You'll notice an absence of photo from here on out. I can't even bring myself to show you the images.
Everyone at the dinner table, including 2 teenage guests, was so gracious that night. All tried it. And it was tasty. But there was just something kinda unappetizing looking about it. Then there was the lazy Susan, and it was kinda like a bad game of spin the bottle. Such an eerie feeling as the lazy Susan spun, leaving someone starting at a fired fish head... a lipless fried fish head. Everyone left the dinner table a bit hungry.
They're so good to let me try.
So far, I've worked this recipe 3 times. Still don't have it quite right. But soon, I assure you. An easy Viet recipe for fish... without a head... or lips.
#5 next time. Yes, definitely #5.