Snakehead Fish Smoked In Rice Straw

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Hoi An Part II
TOTAL TIME: 22 min
Prep: 15 min
Inactive Prep: --
Cook: 7 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 snakehead fish or mudfish, cleaned and gutted (about 1 1/2 to 2 pounds)
  • 1 thin bamboo stick, about 2 feet (24-inches) in length
  • 1 cup water
  • 11 pounds rice straw
recipe tools

Directions

WARNING: This recipe requires an open fire and needs to be cooked in an open outdoors area - away from children and anything flammable.

Insert the bamboo stick through the fish's mouth, through its body and out the tail. Move the fish along so it's sitting in the middle part of the bamboo stick.

Now dig the base of the stick into the ground, deep enough to make the stick stand on its own upright with the mouth of the fish pointing to the sky.

Pour the cup of water down the fish's mouth, and then form a pyramid like shape with the rice straw, enclosing the fish on the stick.

Carefully, set the rice straw alight and move away.

When the rice straw has finished burning, about 7 minutes, the fish is ready.

Scrape any charred skin with a sharp knife and eat directly off the stick.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.