Main Ingredients:
Crucian Carp: As needed.
Additional Ingredients:
Lemongrass: As needed; Cherry Tomatoes: As needed.
Seasonings:
Cilantro: As needed; Scallions: As needed; Garlic: As needed; Chili Pepper: As needed; White Pepper Powder: As needed; White Sugar: As needed; Lime Juice: As needed; Salt: As needed.
Taste: Mildly Spicy; Cooking Method: Baking; Time: Several Hours; Difficulty: Moderate.
Steps to Cook Lemongrass Grilled Crucian Carp
Wash and cut all the spices into pieces, set aside.
Crush the spices in a mortar and pestle in batches.
Combine the crushed spices with lemongrass, salt, sugar, lime juice, and pepper to make the filling.
Cut the crucian carp open, remove the blood, wash and pat dry.
Stuff the filling into the fish cavity.
Coat the surface with the filling, tie with lemongrass stalks.
Place in a sealed bag, refrigerate in the fridge for 1 hour.
Remove from the bag, brush with cooking oil on a grill rack; preheat the oven to 180 degrees, with upper and lower heat, bake in the middle.
After 20 minutes, remove, brush the fish with spice sauce, return to the oven, bake for another 20 minutes.
Bake until cooked through, with a golden red skin.
