Skill level

Average: 5 (2 votes)


1 carp (600 g-800 g), cleaned
1 bunch betel leaves
large pinch salt and pepper
wire fold-up grill
1 long chilli, julienned
4 spring onions, finely sliced

3 tbsp fish sauce
3 tbsp vinegar
2 tbsp sugar
½ cup water
2 tbsp pounded ginger
1 tbsp pounded garlic
1 pounded chilli

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix all ingredients together well.

Season both sides of the fish with salt and pepper.

Cover the fish with betel leaves, then enclose in the wire rack.

Chargrill each side for 15-20 minutes on medium heat.

Cover the fish with the fish-sauce dressing and garnish with sliced chilli and spring onions.