Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, sugar and black pepper. Rub marinade all over both fish, coating them evenly and generously. Set fish aside ...

sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then, a splash of fish sauce — or nuoc mam — brings it ...