This tasty and impressive dish makes an
ideal centerpiece. The Vietnamese do not use much chili but this recipe,
which is much hotter and spicier, may be cooked to your liking
Serves 4 - 5
700 g (1 1/2 lb)
100 g (3 1/2 oz)
Red chilies, seeded if a less spicy flavor is preferred
Fish sauce (nuoc nam)
Salt and pepper to taste
Clean and gut fish. Cut a slit from heat
to tail and carefully remove main bone without cutting off head or tail.
Remove eyes. Make cuts on both sides of the fish.
Blend or pound chilies, lemon grass,
garlic and shallots, adding salt and pepper to taste. Mix with minced
pork, fish sauce and sugar.
Rub a little salt and pepper into cut
slits on fish. Cover tail with foil (do not allow foil to touch sides of
oven). Stuff fish with pounded mixture and pork. Sprinkle fish with
sherry to moisten it.
Grease a baking dish with 1/2 teaspoon
groundnut oil. Place fish carefully on the dish and steam, covered
plastic wrap, setting the Microwave oven for 8 minutes on High (100%).
Turn fish carefully and cook for another 4 minutes on High (100%).
Serve garnished with hardboiled eggs, lime
slices and a carrot. Peel carrot and slice a piece to cover eye socket.
Cut thin strips from the rest. Halve eggs and limes. Use carrot strips
as basket handled for the egg baskets, and fill them with coriander