1 snake head fish, 600-800 g, cleaned and gutted
1 thin bamboo stick 60 cm in length
5 kg rice straw
1 cup water
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.
This recipe needs to be cooked in an open outdoors area - away from children.
Insert the bamboo stick through the fish's mouth, through its body and out the tail. Move the fish along so it’s sitting in the middle part of the bamboo stick.
Now dig the base of the stick into the ground, enough to make the stick stand on its own upright with the fish's mouth pointing to the sky.
Pour the cup of water down the fish’s mouth, and then form a pyramid like shape with the rice straw enclosing the fish on the stick.
Set the rice straw alight and move away.
When the rice straw has finished burning, the fish is ready.
Scrape any charred skin with a sharp knife and eat directly off the stick.