Carp cooked in coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetale oil |
| 1 | Stalk peeled lemon grass -- | |
| Finely chopped | ||
| ½ | teaspoon | Peppercorns -- bruised |
| 1 | Clove garlic -- chopped, | |
| Crushed | ||
| Red chili peppers -- thinly | ||
| Sliced | ||
| ½ | tablespoon | Ground cinnamon |
| 4 | Whole cloves -- bruised | |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Light soy sauce |
| ½ | cup | Coconut milk |
| 1 | Carp, large enough to serve | |
| 4 | Cleaned and gutted | |
| Peel and juice of 1 lime | ||
| 1 | tablespoon | Fresh cilantro -- finely |
| Chopped | ||
Directions
* (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