On 5/2/2016 1:05 PM, Cloudbuster wrote:
> 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.

Anything except tilapia!

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

You'd think I'd be able to find banana leaves on this tropical rock. If
I had some, I'd warp pork roasts in them and slow cook it. It leaves
quite a mark on the flavor. Some folks might not like it but I'm used to
pork prepared this way.

>
> 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.

Wonderful!