aem wrote:

> My grandmother made a sort of ground pork steamed meat loaf with a
> changing variety of flavorings and ingredients (water chestnuts,
> scallions, mushrooms, chiles). She mixed in a bit of dried fish
> sometimes, with more scattered/garnished on the top of the loaf. I
> ate it only a couple of times, the fish was pretty strong stuff. -
> aem

I thought I'd seen it on hot pot menus. Sure enough, there are more than
a few recipes out there for salted fish hot pot. Also a Vietnamese
version (their "salted fish is much different - being wet fermented).
I'll probably use those smaller, whole fish in the hotpot and save the
meaty ones for shredding in flied lice.

-sw