Carp Cooked In Coconut Milk Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetale oil,
1 Stalk: peeled lemon grass --,
Finely chopped,
1/2 tsp: Peppercorns, bruised
1 Clove: garlic, chopped,
Crushed,
Red chili peppers, thinly
Sliced,
1/2 tbsp: Ground cinnamon,
4: Whole cloves, bruised
2 tbsp: Nuoc Mam sauce,
OR,
2 tbsp: Light soy sauce,
1/2 cup: Coconut milk,
1: Carp, large enough to serve
4: Cleaned and gutted,
Peel and juice of 1 lime,
1 tbsp: Fresh cilantro, finely
Chopped,
Directions:
* (Ca Chep Nau Voi Nuoc Dua).
1. In the oil, gently fry the lemon grass, peppercorns, garlic,
chili, cinnamon, and cloves until the flavor is released - 2 minutes
at the outside. 2. Add the Nuoc Mam sauce and stir in gently. Remove
from the heat and stir in the coconut milk. 3. Place the carp in a
pan and pour over the coconut milk mixture. Add the lime juice and
fresh cilantro and stir. Cover and simmer for 10-15 minutes or until
the fish is cooked. 4. Remove the fish and place on a serving dish.
Garnish with the strips of lime peel. 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.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
1. In the oil, gently fry the lemon grass, peppercorns, garlic,
chili, cinnamon, and cloves until the flavor is released - 2 minutes
at the outside. 2. Add the Nuoc Mam sauce and stir in gently. Remove
from the heat and stir in the coconut milk. 3. Place the carp in a
pan and pour over the coconut milk mixture. Add the lime juice and
fresh cilantro and stir. Cover and simmer for 10-15 minutes or until
the fish is cooked. 4. Remove the fish and place on a serving dish.
Garnish with the strips of lime peel. 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.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp