Mudfish smoked with cassia bark and star anise

Mudfish smoked with cassia bark and star anise

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

This recipe calls for a large clay pot, but if you can’t get your hands on one, you can smoke the fish in another large pot or wok instead. Cassia bark is also known as Saigon cinnamon. It is from the same family as cinnamon, but it is much deeper and more intense in flavour.

Ingredients

Quantity Ingredient
500g rock salt
4 star anise
2 cassia bark quills
800g whole mudfish or barramundi, cleaned but not scaled

Lemon dipping sauce

Quantity Ingredient
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 teaspoon ground white pepper

Method

  1. Pour the rock salt into a large clay pot. Arrange the star anise and cassia over the salt, then sit the fish on top.
  2. Cover the pot and place over medium–low heat. Cook for 20–25 ­minutes, or until the fish flakes easily when tested with a fork.
  3. Meanwhile, put the lemon dipping sauce ingredients in a small bowl and mix until combined.
  4. Remove the fish from the pot and place on a serving platter. To serve, peel off„ the scales and skin and dip the flesh into the dipping sauce.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again