Recipe courtesy of Luke Nguyen
Whole Carp Cooked In Bamboo: Ca Nuong Tre
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 (1 1/2 pounds / 700 g) whole carp, cleaned and scaled
  • 2 knobs fresh turmeric, peeled
  • 1 bunch fresh dill
  • Salt and freshly ground black pepper
  • 7 ounces/200 ml fresh young coconut juice
  • 1 banana leaf
  • 2 tablespoons crushed roasted peanuts
  • 2 tablespoons spring onion oil
  • 1 long chile, sliced, for serving

Directions

Special equipment: 1 (24-inch/60 cm in length) large bamboo, one end open; 1 bamboo string

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 paste. 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. Garnish with chile.

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