I’d tried lobster and fish pho at Vietnamese restaurants in the United States and was surprised (and somewhat aghast) that they simply cooked the seafood in beef pho broth. The lesson learned from those experiences was this: seafood pairs well with pho spices.
Serve with instructions for squeezing the chunks of softened lemon over the fish.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.