Grilled Carp Asian Style

Gut the fish, remove the gills, clean off the scales, wash under cold running water and dry thoroughly with paper towels inside and out.

Make 2-3 shallow diagonal cuts on the sides of the fish.

Remove the top of the lemongrass stalk, leaving about 8 cm of the bottom. Remove the dry outer leaves. Smash the lemongrass stalks with a strong blow of a cleaver (use the flat part, not the blade) or other heavy object. Chop one stalk very finely and place in a mortar.

Peel the garlic and chop the chilli very finely. Place the chilli and garlic in a mortar with the lemongrass. Add the sugar and pound to a coarse paste. Mix the contents of the mortar with the fish sauce and oil. Rub the marinade all over the fish, rubbing it into the cuts.

Place the remaining two lemongrass stalks in the belly of the carp. Leave the fish to marinate for 20 minutes. Meanwhile, light the coals – they should burn well and be covered with white ash. Grill the fish on the coals, about 7 minutes on each side. Serve the fish whole, sprinkled with chilli rings.