Recipe courtesy of Luke Nguyen
Total:
22 min
Prep:
15 min
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 cup water
  • 11 pounds rice straw

Directions

Special equipment: 1 thin bamboo stick, about 2 feet (24-inches) in length

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.

Cook's Note

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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Grilled Fish Tacos

Recipe courtesy of Bobby Deen

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Cilantro Rice

Recipe courtesy of Aida Mollenkamp

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Fish Tacos

Recipe courtesy of Bobby Flay

Fish Amok

Recipe courtesy of Lakhana In

On TV

So Much Pretty Food Here