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15 ml
1
stalk
1/2 teaspoon
1
clove
1
1/2 tablespoon
4
30 ml
120 ml
1
1
tablespoon
1
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Vegetable oil
Lemon grass, peeled and finely chopped
Peppercorns, bruised
Garlic, chopped and crushed
Red chili pepper, thinly sliced
Ground cinnamon
Whole cloves, bruised
Nuoc Mam sauce
Coconut milk
Carp, large enough to serve 4, cleaned and gutted
Fresh coriander, finely chopped
Lime, rind and juiced
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Method :
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In the oil, gently fry the lemon grass,
peppercorns, garlic, chili, cinnamon and cloves until the flavor is
released - 2 minutes at the outside.
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Add the Nuoc Mam sauce and stir in gently.
-
Remove from the heat and stir in the
coconut milk.
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Place the carp in a pan and pour over the
coconut milk mixture. Add the lime juice and fresh coriander and stir.
-
Cover and simmer for 10-15 minutes or
until the fish is cooked.
-
Remove the fish and place on a serving
dish. Garnish with the strips of lime rind. Heat the sauce and boil for
a few minutes to reduce and thicken.
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Strain until a plain milk is left.
-
Pour this over the carp.
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