On 5/2/2016 4:58 PM, sf wrote:
> On Mon, 2 May 2016 12:33:18 -0600, Cloudbuster > wrote:
>
>> http://southeastasianfood.about.com/.../r/CaNuong.htm
>
>> http://www.sbs.com.au/food/recipes/c...s-telopea-fish
>
> Saved. I probably won't follow the recipes, but I like those
> ingredients and can work with them. Thanks!
>

It's just as much if not more fun to freelance a bit.

If you can find a good whole fish like a Pompano or sea bass to work
with these should provide a some grill-stable meals.

Fortunately our local Pros/Los Altos ranch market always has banana leaves.

It's always a good thing to make up a jar of nuoc cham sauce and have it
in the fridge - keeps for a month or so and all you need to do is mix it
with oil for a nice marinade for a lot of things.