SHRIMP PASTE GRILLING MARINADE #1 :

BLEND ONE TEASPOON OF THE VIETNAMESE SHRIMP PASTE WITH :

https://anerdcooks.com/lemongrass-and-thai-basil-mojito/

SHRIMP PASTE SAUCE #2 :

TRY ONE TEASPOON WITH THE THAI BASIL BLISS.

https://cooking.nytimes.com/recipes/1012605-thai-basil-bliss

ADD IT TO THE TROUT FILLETS, DIP EACH FILLET INTO A COCONUT CREAM BATTER, ROLL IT IN COCONUT FLOUR, WITH DRIED, SHREDDED COCONUT, FINELY-GRATED, BEFORE FRYING IT.

GET THE FISHMONGER TO FILLET A BUNCH OF WHOLE, FRESH-CAUGHT TROUT, PREFERABLY RAINBOW TROUT. 

THE GRINGO RECIPE SUCKED, LIKE THE WORST 'MERIKKAN FOOD DESERT RECIPE...

IN LITTLE VIETNAM OF HAWAII, THE BEST CHEF WAS A VIETNAMESE ONE, WHO CAME OVER TO THE U.S., IN HIS FIFTIES.

HIS SHRIMP PASTE WAS SPICED WITH PHO SPICES, SEASONINGS, FRIED, LOTS OF FRESH CITRUS JUICES...WITH A HOT, CHILI-GARLIC OIL...

IT SHOULD BE USED, TO SMOTHER THE ROTISSERIE CHICKEN.