Dried Lily Flowers with Baked Carp

Noodle dishes are always a good idea!

(ca chep dut lo)

Clean carp properly, cut open at belly, remove giblets, rinse and dry with kitchen towel.

Soak lily flowers, tongku mushrooms and glass noodles (each in separate dessert bowls) in lukewarm water, remove after 20 min and dry.

Leave lily flowers whole, quarter tongku mushrooms, finely chop glass noodles.

Briefly rinse, dry and finely chop shallot garlic and coriander sprigs.

Briefly rinse and drain peppermint sprigs.

Cut lemons into slices.

Clean and crush ginger root.

Remove peel from onion and finely dice.

Make a marinade of half the garlic, ginger, rice liquor, salt and pepper, mix everything together and rub the inside of the carp well with it.

Make the stuffing of minced pork, diced onion, half of the lotus seeds, mushrooms, glass noodles and nuoc mam sauce pure and stuff into the inside of the carp.

Carefully pin the bottom of the fish with toothpicks and then place the fish in an ovenproof dish.

Heat oven to 180 °C, bake the carp for about 30 min.

Put the lily flowers and the remaining mushrooms over the carp.

Pour clear soup over everything and bake for another 15 minutes.

Mix the diluted nuoc-mam sauce with peppers and the remaining ginger and form into the sauce bowl.

Serving: Serve the baked carp with all the ingredients a

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