Chả cá chiên - Pan fried fish paste
	Ingredients 1 pound filet of any kind of white fish or 1 pound fresh or frozen fish paste from a Vietnamese/Asian grocery store ground black pepper 1 1/2 tablespoon of fish sauce 1/4 tablespoon of salt 1 tablespoon of sugar 1/4 cup chopped green scallions 1/4 cup chopped shallots 1 clove garlic smashed and minced Oil to pan fry Garnish: lettuce, mint, coriander, thinly sliced cucumber, thinly sliced red hot pepper. a dish of pickled carrot, daikon and cucumber (see the recipe for fried/Imperial spring rolls) fish sauce dip (see the recipe for Fresh Spring rolls)	Preparations If you use fish filet, cut the filet into small pieces and use a food processor to make fish paste. If you use frozen fish paste, defrost the paste completely first. Season the paste with fish sauce, salt, sugar, onions, shallots, and ground black pepper. Season to taste. Lightly oil your fingers. Use about 3 tablespoons of fish paste to make a flat round piece about 1/2 inch thick. Finish the rest of fish paste the same way. Use a non-stick frying pan. Put 2 tablespoons of vegetable oil to cover the surface. Use medium heat to fry the fish paste pieces until lightly brown. Turn over the other side when it turns golden brown and remove from the frying pan.   To serve: This dish can be served as an appetizer or one of the main dishes at lunch or dinner. Serve the fish paste pieces with a vegetable plate, pickled vegetables, and fish sauce dip.