Snakehead Fish Smoked In Rice Straw

Name: Snakehead Fish Smoked In Rice Straw
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 snakehead fish or mudfish, cleaned and gutted (about 1 1/2 to 2 pounds); 1 cup water; 11 pounds rice straw

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Level: Intermediate
Total: 22 min

Prep: 15 min
Cook: 7 min

Yield: 4 servings

Level: Intermediate
Total: 22 min

Prep: 15 min
Cook: 7 min

Yield: 4 servings

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.