Whole carp cooked in bamboo

Whole carp cooked in bamboo

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

I cooked this dish in Mai Chau village on a 45ºC day, on an open fire — the heat was unbearable. I strongly recommend that you don’t make this dish under these conditions. After finishing the dish, I almost passed out from heat stroke. The things I do for good TV.

Ingredients

Quantity Ingredient
2 knobs fresh turmeric, peeled
1 bunch dill, roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 whole carp, cleaned, gutted and scaled
1 large bamboo stick, with one end open, about 60 cm long
200ml young coconut juice
1 banana leaf
2 tablespoons * spring onion oil [rid:8097]
1 long red chilli, sliced
2 tablespoons roasted peanuts, crushed
spring onion, sliced, to garnish

Method

  1. Slice the turmeric and pound it into a paste using a mortar and pestle. Mix the dill, salt and pepper through the pounded turmeric.
  2. Coat the fish with the spice paste. Slide the fish into the bamboo stick, then add the coconut juice, tilting the bamboo slightly so it doesn’t run out.
  3. Seal the open end of the bamboo with the banana leaf and secure with kitchen string or bamboo string.
  4. Place the bamboo on a bed of charcoal, or on a barbecue preheated to medium. Cook for 20 minutes.
  5. Untie the bamboo, remove the banana leaf and slide the fish onto a platter. Drizzle with the spring onion oil. Garnish with the chilli, peanuts and spring onion slices and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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