Between Chiang Mai and Laos you'll find a special dish which is not common throughout the rest of Thailand.
My sous chef from Chiang Mai told me about a special Northern recipe where fish was wrapped in turmeric leaves then grilled in a bamboo tube over charcoal. It sounded great but we couldn't get turmeric leaves through our supplier or purchasing down in Krabi where we were working.
Several months later the Mrs and I were on a bike ride from Mae Sai on the Myanmar border back to Chiang Khong on the Laos border and I was getting hungry. She wanted to keep going and I wanted to stop, and a fierce argument ensued, which basically meant that she was hungry too.
It happened to be about 4km along the road that runs between Sop Ruak and Chiang Saen in the Golden Triangle.
I'm still a white boy when it comes to bony things.
The fish was delicious but I found the fine bones a bit frustrating, hampering my enjoyment of the dish.
I'll make this myself using a nice, plump, fresh juicy fillet done the same way.