Vietnamese Carp Cooked in Coconut Milk Recipe

Serves/Makes: 4

Ingredients:

• 1 whole carp, large enough to serve 4, cleaned and gutted
• 1 tablespoon vegetable oil
• 1 stalk lemon grass, peeled and finely chopped
• 1/2 teaspoon peppercorns, bruised
• 1 clove garlic, chopped and crushed
• 1 red chili pepper, thinly sliced
• 1/2 tablespoon ground cinnamon
• 4 whole cloves, bruised
• 2 tablespoons Nuoc Mam sauce
• 4 ounces coconut milk
• 1 tablespoon fresh coriander, finely chopped
• 1 lime, rind and juiced

How to cook Vietnamese Carp Cooked in Coconut Milk:

• In the oil, gently fry the lemon grass, peppercorns, garlic, chili, cinnamon and cloves until the flavor is released – 2 minutes at the outside.
• Add the Nuoc Mam sauce and stir in gently.
• Remove from the heat and stir in the coconut milk.
• 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.
• Strain until a plain milk is left.
• Pour this over the carp.

Notes:
The Vietnamese name for Carp Cooked in Coconut Milk recipe is Ca Chep Nau Voi Nuoc Dua.

This recipe for Vietnamese Carp Cooked in Coconut Milk serves/makes: 4

Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: Vietnamese