2 knobs fresh turmeric, peeled
1 bunch dill
½ tsp salt
½ tsp cracked black pepper
700 g whole carp, cleaned, scaled
1 large bamboo, one end open, 60cm in length
200 ml 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
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.
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.