Recipe courtesy of Luke Nguyen
Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
Ingredients
2 tablespoons peeled and pounded fresh ginger
2 tablespoons sugar
3 cloves garlic, pounded (1 tablespoon)
1 chile, pounded
1/2 cup water
3 tablespoons fish sauce
3 tablespoons vinegar
1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned
1 bunch betel leaves*
Large pinch salt and freshly ground black pepper
1 long chile, julienned
4 spring onions, finely sliced
Directions
Special equipment:
Wire fold up grill- Preheat a charcoal grill.
- For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
- Season both sides of the fish with salt and freshly ground black pepper.
- Now cover the fish with betel leaves, then enclose in the wire rack.
- Char grill each side of the fish for 15 to 20 minutes on medium heat.
- Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.
Cook’s Note
*Can be found at specialty Asian markets.
