Ca nuong da don with hanh mo (scallion oil) was a grand surprise for our guests at our Foodbuzz 24 x 24 Spring Roll Party. Talk about a show stopper, a whole golden brown crispy catfish will surely grab everyones attention. We love the crispy skin and the moist meat inside marinated in a sea of ginger, shallots, garlic, and lemongrass. Top it off with a fragant hanh mo (scallion oil) and roasted peanuts you have an amazing presentation at the table. For a couple of the Thanksgivings, we even had whole roasted catfish instead of turkey. The hardest part of this dish is cleaning the fish. Fresh, live catfish is best because it has a fatty layer of skin that can stand up high temperature roasting. If you dont have access to live catfish, then previous frozen catfish will also work. Other fatty and meaty fishes such as salmon would also work great. The catfish has a black outer layer of skin that needs to be cleaned off for best resultsif you leave it on, you get a black roasted fish and the beautiful golden color just wont show. Plus its a little more fishy smelling with the black skin on.