Whole Carp Cooked In Bamboo: Ca Nuong Tre
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Special equipment: 1 (24-inch/60 cm in length) large bamboo, one end open; 1 bamboo string
Instructions
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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