Recipe courtesy of Luke Nguyen

Snakehead Fish Smoked In Rice Straw

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  • Level: Intermediate
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 4 servings
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Ingredients

Directions

Special equipment:
1 thin bamboo stick, about 2 feet (24-inches) in length
  1. Insert the bamboo stick through the fish's mouth, through its body and out the tail. Move the fish along so it's sitting in the middle part of the bamboo stick. 
  2. Now dig the base of the stick into the ground, deep enough to make the stick stand on its own upright with the mouth of the fish pointing to the sky. 
  3. Pour the cup of water down the fish's mouth, and then form a pyramid like shape with the rice straw, enclosing the fish on the stick. 
  4. Carefully, set the rice straw alight and move away. 
  5. When the rice straw has finished burning, about 7 minutes, the fish is ready. 
  6. Scrape any charred skin with a sharp knife and eat directly off the stick.

Cook’s Note

WARNING: This recipe requires an open fire and needs to be cooked in an open outdoors area - away from children and anything flammable.

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