Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetale oil
1 Stalk peeled lemon grass --
Finely chopped
1/2 ts Peppercorns -- bruised
1 Clove garlic -- chopped,
Crushed
Red chili peppers -- thinly
Sliced
1/2 tb Ground cinnamon
4 Whole cloves -- bruised
2 tb Nuoc Mam sauce
OR
2 tb Light soy sauce
1/2 c Coconut milk
1 Carp, large enough to serve
4 Cleaned and gutted
Peel and juice of 1 lime
1 tb Fresh cilantro -- finely
Chopped

* (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

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