Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetale oil |
1 \N | Stalk peeled lemon grass -- |
\N \N | Finely chopped |
½ teaspoon | Peppercorns -- bruised |
1 \N | Clove garlic -- chopped, |
\N \N | Crushed |
\N \N | Red chili peppers -- thinly |
\N \N | Sliced |
½ tablespoon | Ground cinnamon |
4 \N | Whole cloves -- bruised |
2 tablespoons | Nuoc Mam sauce |
\N \N | OR |
2 tablespoons | Light soy sauce |
½ cup | Coconut milk |
1 \N | Carp, large enough to serve |
4 \N | Cleaned and gutted |
\N \N | Peel and juice of 1 lime |
1 tablespoon | Fresh cilantro -- finely |
\N \N | Chopped |
* (Ca Chep Nau Voi Nuoc Dua).
1. In the oil, gently fry the lemon grass, peppercorns, garlic, chili, cinnamon, and cloves until the flavor is released - 2 minutes at the outside. 2. Add the Nuoc Mam sauce and stir in gently. Remove from the heat and stir in the coconut milk. 3. Place the carp in a pan and pour over the coconut milk mixture. Add the lime juice and fresh cilantro and stir. Cover and simmer for 10-15 minutes or until the fish is cooked. 4. Remove the fish and place on a serving dish.
Garnish with the strips of lime peel. Heat the sauce and boil for a few minutes to reduce and thicken. Strain until a plain milk is left.
Pour this over the carp.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books