Yield: 4 servings
|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||Red chili peppers -- thinly|
|½ tablespoon||Ground cinnamon|
|4 \N||Whole cloves -- bruised|
|2 tablespoons||Nuoc Mam sauce|
|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|
* (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