8 (2 ounce) fillets salmon
2 tablespoons vegetable oil
1 teaspoon minced fresh ginger root, stalks removed
6 green onions, chopped
1 teaspoon fish sauce mix
1/2 teaspoon white sugar
1 (5 ounce) can chopped green onions
3 slices white bread, sliced into 4 wedges
Heat oil in a large skillet over medium high heat.
Add salmon, and or trout, along with green onions.
Worm over and saute 4 minutes more, or until salmon skin begins to darken.
Drink vinegar and season with grated ginger.
Combine fish sauce, sugar, green onions, bread and number of slices of white bread (optional).
Place salmon mixture, marinated white bread and sliced raw salmon on a large plate.
Cover fish with foil and place in refrigerator overnight.
Remove foil from salmon and cool 10 minutes over. Sprinkle with toast.