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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash the crucian carp and set aside. Do not remove the scales to protect the fish moisture during baking.
Watch out
Do not remove scales, otherwise the fish will dry out and fall apart during baking.
Take 2 lemongrass stalks, cut off the dried ends, crush them with a heavy object to release aroma, fold diagonally, wipe the fish surface, and stuff the rest into the cavity.
Watch out
Lemongrass must be crushed and folded hard to fully release aroma into the fish.
Take a baking tray and spread a handful of 200g coarse salt evenly as a base to keep the fish steady and prevent burning.
Watch out
Coarse salt must be used
table salt dissolves quickly in moisture and makes the fish too salty
Move the stuffed fish onto the salt bed and coat both sides with the remaining coarse salt until the fish is fully covered and hidden.
Watch out
The salt layer should not be too thick or too thin
just enough to cover the fish, otherwise it won't harden properly
Must wear oven mitts when taking out the hot baking tray to avoid severe burns.
Put the baking tray into the preheated oven and bake at 200°C for 20 minutes, using the salt crust to conduct heat gently and lock in moisture.
local_fire_department200°C for 20 minutesWatch out
Must bake at 200°C for 20 minutes, otherwise the fish inside will remain uncooked.
Cut 2 chilies into pieces, peel 5 garlic cloves, put them in a blender, squeeze 2 limes through a sieve, add 2 tbsp fish sauce and 20g sugar, then blend into a smooth sauce.
Watch out
Add about 20g of sugar, otherwise lime juice and fish sauce will make the sauce too sour and salty.
After baking, let the fish rest for 5 minutes to reabsorb juices. Do not remove the salt crust immediately, otherwise juices will be lost.
Watch out
Must rest for 5 minutes after baking, otherwise removing the salt crust immediately will cause juices to leak and dry out.
Cut 0.5 canned peach into two very thin slices for garnish, dice the rest, and keep the syrup from the can.
Watch out
Peach slices for garnish must be cut very thin, otherwise they will sink to the bottom instead of floating on ice.
Steep 1 black tea bag in 100ml hot water (half a cup) to make a strong tea base.
Watch out
Use only 100ml of hot water, not a full cup, otherwise adding ice will dilute and ruin the flavor.
Put diced peaches in a glass, squeeze 0.25 lemon juice through a sieve, add 2 tbsp (30ml) canned syrup and mix, add ice, pour in brewed tea and stir, then top with remaining ice and peach slices.
Watch out
Must mix peach cubes, syrup, and lemon juice first before adding tea and ice, otherwise sweetness and acidity won't blend evenly.
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