- 500 g whole carp, cleaned, gutted, deboned
- 2 tbsp fresh lemon juice
- 1 tbsp salt
- 1 tsp turmeric powder
- 1 tbsp chopped ginger
- 2 tbsp chopped lemongrass
- 2 tsp green chilli, chopped
- 2 cloves of garlic
- 1 handful chopped coriander
- ½ tsp minced garlic
- vegetable oil, for deep-frying
- dried soybean paste, to serve
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.
Squeeze the lemon juice onto the outside and inside of the fish. Season with salt, followed by turmeric powder. Set aside for 5 minutes to marinate.
To make the stuffing, pound the ginger and lemongrass in a mortar and pestle. Add the chilli, garlic and coriander. Season with salt. Pound until a paste forms.
Spoon the stuffing onto the centre of the fish. Fold the fish in half. Tie with string.
Heat the oil in a wok. Cook the fish for 10 minutes each side. Drain and remove bamboo or kitchen string.
Serve with dried soybean paste.