This recipe work with any bass-like fish. I mostly use Pacific rock cod (rockfish), but perch, large- or smallmouth bass, walleyes, black seabass, croakers, puppy drum, porgies, large crappies or bluegills would all work. The ideal length for the fish is about the size of a big dinner plate. You can use larger fish, but you'll probably want to split one fish for two people, and that's not quite as fun as getting to tear into a fish of your own. Everything here should be pretty easy to find, with the possible exceptions of the lemongrass and the fish sauce. Both are readily available in larger supermarkets now, and any Asian market will have them. If you can't find it, use soy sauce.
Serve the fish with the garnishes around it, and the dipping sauce in the middle of the table. Forks or chopsticks are a must, as is a big bowl of steamed white rice. A really good bite is some fish on top of a little rice, with a bit of the dipping sauce spooned over it.