Whole carp cooked in bamboo recipe (ca nuong tre)

Created by Luke Nguyen

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Cuisine: Vietnamese

Ingredients

2 knobs fresh turmeric, peeled
1 bunch dill
½ tsp salt
½ tsp cracked black pepper
700g whole carp, cleaned, scaled
1 large bamboo, one end open, 60cm in length
200ml fresh young coconut juice
1 banana leaf
1 bamboo string
2 tbsp spring onion oil
2 tbsp crushed roasted peanuts
1 long chilli, sliced, to garnish

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Preparation

Slice the turmeric and pound into a paste using a mortar and pestle.

Add dill, salt and pepper, and combine well.

Coat the fish with the turmeric-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.

Slide the fish onto a platter then top with spring onion oil and peanuts.

Garnish with chilli.

If you enjoyed this Whole carp cooked in bamboo recipe (ca nuong tre) then browse more Vietnamese recipes, seafood recipes, entertaining recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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