Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Dressing
- 2 tablespoons peeled and pounded fresh ginger
- 2 tablespoons sugar
- 3 cloves garlic, pounded (1 tablespoon)
- 1 chile, pounded
- 1/2 cup water
- 3 tablespoons fish sauce
- 3 tablespoons vinegar
- 1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned
- 1 bunch betel leaves*
- Large pinch salt and freshly ground black pepper
- 1 long chile, julienned
- 4 spring onions, finely sliced
- *Can be found at specialty Asian markets
- Special equipment: Wire fold up grill
Instructions
- Preheat a charcoal grill.
- For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
- Season both sides of the fish with salt and freshly ground black pepper.
- Now cover the fish with betel leaves, then enclose in the wire rack.
- Char grill each side of the fish for 15 to 20 minutes on medium heat.
- Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.
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