This northern style dish, made using the
local river carp, is traditionally serves with noodles or rice wrappers,
which are folded around the fish before dipping into a sauce.
Alternatively, you could simply toss the cooked fish in the herbs and
serve with rice and a salad. Any freshwater fish can be used for this
recipe but, because it is stirred in a wok, you will need one with firm,
thick flesh. Allow plenty of time for the fish to marinate.
For the marinade
Carp fillets, cut into 3 or 4 pieces
Sesame or vegetable oil
Fresh coriander (cilantro) and basil leaves, stalks removed
Rice wrappers or lettuce leaves
Lime, squeezed and juiced
Green or red Thai chili, finely chopped
Galangal root, peeled and grated
Fresh coriander (cilantro) leaves, finely chopped
Prepare the marinade by mixing together
all the marinade ingredients in a bowl. Toss the fish pieces in the
marinade, cover with clear film (plastic wrap) and chill in the
refrigerator for at least 6 hours, or overnight.
Lift the pieces of fish out of the
marinade and lay them on a plate. Heat a wok or heavy pan, add the oil
and stir in the turmeric. Working quickly, so that the turmeric doesn't
burn, add the fish pieces, gently moving them around the wok for 2-3
Add any remaining marinade to the pan and
cook for a further 2-3 minutes or until the pieces of fish are cooked
To serve, put the coriander and basil
leaves into a small bowl, arrange the rice wrappers or lettuce leaves on
a plate, and pour the dipping sauce into a bowl. Tip the cooked fish on
to a serving dish and serve immediately with the herbs, rice papers and
To eat, tear off a bite-size piece of
fish, place it on a wrapper with a few herb leaves, fold it up into a
little roll, then dip it into the sauce.