Snakehead Fish Smoked In Rice Straw

Serves: 3

Jewel Boehm

1 January 1970

Based on User reviews:

45

Spice

46

Sweetness

51

Sourness

47 mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Water

Directions:

1

Special equipment: 1 thin bamboo stick, about 2 feet (24-inches) in length Insert the bamboo stick through the fish's mouth, through its body and out the tail

2

Move the fish along so it's sitting in the middle part of the bamboo stick

3

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

4

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

5

Carefully, set the rice straw alight and move away

6

When the rice straw has finished burning, about 7 minutes, the fish is ready

7

Scrape any charred skin with a sharp knife and eat directly off the stick