A Vietnamese Moment

My mother made this at my graduation party and it was a HUGE hit! Everyone loved how tender and moist it was. This recipe can be recreated with any white fish but chilean sea bass is the best because it's so buttery and flaky. Ingredients: - chilean sea bass - red onion - enoki mushrooms - spinach - butter - garlic - lemon Dry rub: Mix the following together in a 1:1:1:1 ratio. Lightly dry rub chilean sea bass with mixture. - salt - pepper - sugar - garlic powder Garlic Butter: 1. In a skillet, lightly brown together minced garlic and butter. You may want to cook the garlic in vegetable oil first and then dump out the vegetable oil. Add the butter (may want to separate this step b/c butter burns quickly). 1. Thinly slice 1 red onion and lemon. 2. In a foil sheet, place 1-2 slices of red onion, 1 slice of lemon, and some enoki mushroom. 3. Place chilean sea bass on top of the vegetable medley. 4. Place a small spoon (1 teaspoon?) of garlic butter onto chile

This is a delightfully refreshing salad I learned from my cousin. This recipe is incredibly simple and the sauce can be made before hand and stored for many months! So easy to make with minimal ingredients.  Ingredients:  - green mango (1-2 mangos) - salt - sugar - fish sauce - shrimp - thai chilis  - lemon  FISH SAUCE DRESSING:  1. Mix together a 1:1 ratio of sugar and fish sauce (may add more sugar to your tasting) 2. Heat on medium heat until just before boil (watch the pot carefully so the sugar doesn't burn!) SALAD:  1. With a special slicer knife, cut small strips of green mango.  SHRIMP:  1. Lightly salt shrimp and submerge in boiling water until cooked.  2. Slice shrimp in half.  Combine mango and shrimp in a bowl. Add 2-3 spoons of the fish sauce dressing, some thai chilis, and squeeze some lemon into the mix. You can also had some minced garlic for an extra kick. Mix thoroughly! Enjoy!