VIETNAMESE HASH BROWNS :

1. HASH BROWNS, FULLY-COOKED, PREMADE, AND PREBAKED PORTUGUESE SAUSAGE (STUFFING)

2. GREEN ONIONS, MINCED (STUFFING)

3. VIETNAMESE CULINARY HERBS, ESPECIALLY CILANTRO (STUFFING)

4. WHITE BARRAMUNDI FISH FILLETS, FOR ROULADE, TO ROLL UP

STUFF EVERYTHING IN THE FISH, ROULADE-STYLED, OR ROLLED UP, TO BAKE.

WHISK SAKE, FERMENTED BEAN CURDS, DUCK FAT, GHEE, THAI PESTO, THAI PEANUT BUTTER CURRY, AND CHARDONNAY TOGETHER. 

DRENCH FISH TO COMPLETELY COVERED LEVELS WITH THAT, BEFORE BAKING IT.

COVER THE BAKING PAN WITH PANDAN, TI, AND BANANA LEAVES.