Roasted Catfish - ca nuong

Don't try this dish if you can't get the fish market to clean and skin the fish. Make vertical incisions through the skin, about two inches apart, on both sides of the fish. Rub salt all over the fish, inside and out, and leave on for 10 minutes. Wash it throughly to remove the salt before dry it with paper towels. In a small bow, add 1 cup of sliced onion, 1 tea spoon (tsp) of chopped garlic, 2 table spoons (Tsp) of vegetable oil and 1 tsp of oyster sauce. Rub this mixture on the whole fish. Add extra onions inside of the fish. Roast the whole fish in oven, on a non-stick baking pan. Keep roasting it at 350 F degree until the top side of the fish turned golden (about 15 minutes). Turn it over and cook the other side of the fish for another 10 minutes. Apply honey on top of the fish, using a cooking brush. Turn the oven to "broil" and leave the fish inside the oven for 5 minutes. The whole fish should look crispy and golden brown by now. Carefully remove the fish from the cooking pan and transfer it onto a long tray or plate without breaking it apart.
Stir-fry 1/2 cup of chopped green onions and 1/2 cup of sliced onions on hot vegetable oil. Cook for about 1 minute and then pour the whole thing evenly on top of the fish. If you like, you can also add roasted peanuts or dried onion flakes on top.

Basic vegetables which go well together with "ca nuong"
lettuces, sliced cucumbers, bean sprouts and variety of mints.

Roasted catfish rolled in rice paper. It can be eaten with diluted fish sauce or fermented anchovy, "mam nem".