Skill level

Average: 3.9 (10 votes)


  • 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

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.


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.