I cruised around the web and ended on this recipe. It was enjoyable to make, if only for the novelty aspect. It did require a special trip to the Asian store in town, but that was also a lovely cultural experience. I was thrilled to find young coconuts there that I chopped up for the delicious juice inside. Will and I used to get these when we lived in the LA area. This is the salmon with the gills removed.
The simmering soup did leave a interesting, very fishy smell in the whole house. And picking the meat from the head was... interesting. Actually, it was more enjoyable than picking chicken meat from a chicken carcass.
With some spring rolls, we had a fabulous meal. I find that I more thoroughly enjoy my food when I put spend time and love preparing it.