Another wonderful recipe from Wandering Chopsticks
I would prefer to use catfish but unfortunately where I live one can only find catfish in China Town. So I substituted catfish with trout and it turned out just fine.
I didn't change anything else from W.C's recipe and it can be found here
The mo hanh (spring onion oil) makes this dish so worth-while. It feels sooo bad to see the chopped spring onions swimming in what seems like a sea of oil (I use nut oil) but boy, it tastes sooooo good.
I think I must have left the fish in the oven for a wee bit too long so I didn't have as much 'gravy' as W.C. It is still gorgeous though. I served it with some chilli sauce, sliced cucumber and rice.