Heat a charcoal grill
to medium heat.
Slice the turmeric
and pound into a paste in a mortar and pestle
Add dill, 1/2 teaspoon salt and 1/2 teaspoon pepper, and combine well.
Coat the fish with the turmeric and dill
Slide the fish
into the bamboo then add young coconut juice.
Seal the opened end of the bamboo with banana
leaf and tie with bamboo string.
Place the bamboo on charcoal on medium heat and cook for 20 minutes.
Once cooked, slide the fish onto a platter then top with spring onion
oil and crushed peanuts