Charcoal-grilled fish

Charcoal-grilled fish

Ca nuong

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 whole fish, about 800 g–1 kg (see Note)
banana leaf or foil, to wrap the fish
1 thin slice fresh ginger, shredded
3 shallots, sliced
2 teaspoons light soya sauce
pepper, to taste
1 teaspoon lime juice
2 tablespoons vegetable oil
10 spring onions, cut into 4 cm lengths
50g roasted peanuts, roughly crushed

Method

  1. Clean and scale the fish and make three slashes across each side. Oil the inside of foil or banana leaf, whichever you are using, and lay the fish on it. Put the ginger and sliced shallots in its stomach cavity and sprinkle lightly all over with soya sauce, pepper and lime juice. Wrap up securely and cook over a medium charcoal fire until the banana leaf is brown (you could also do this in an oven or, if your fish is an oily one such as mackerel, mullet, kingfish or bonito, you could cook it gently in an oiled fish grill over a low charcoal fire).
  2. Heat 2 tablespoons oil in a wok or a pan and stir-fry the spring onion pieces until they are well coated. Put on a lid and cook a minute or two to soften a little.
  3. When the fish is cooked unwrap it and place it on an oval dish. Pour the fried spring onions over the fish and sprinkle the peanuts over and around.
  4. On the table should be a Sour Fruit Plate as well as the usual Herb salad plate, a tamarind-flavoured dipping sauce (Nuoc cham me) and a plate of Prepared Rice Papers. Diners put pieces of lettuce on the edge of a rice paper, remove small pieces of fish with their chopsticks and place them on top with a selection of sour fruits and herbs, roll the rice paper into a cigar shape and eat, dipping the roll in their dipping sauce at each mouthful.
  5. The fish is also good eaten with rice and a salad such as Pomelo Salad.

Whole fish

  • E.g. freshwater perch, morwong, snapper, trevally, Westralian jewfish
Tags:
SBS
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