Sour Carp with Tamarind, Galangal, Coriander and Basil

This northern Vietnamese-style dish, made using the local river carp, is traditionally served with noodles or rice wrappers, which are folded around the fish before dipping into a sauce. Alternatively, you could simply toss the cooked fish in the herbs and serve with rice and a salad. Any freshwater fish can be used for this recipe but, because it is stirred in a wok, you will need one with firm, thick flesh. Allow plenty of time for the fish to marinate.

Recipe: (Serves 4)

500 g/1.25 lb carp fillets, cut into 3 or 4 pieces
30 ml/2 tablespoons sesame or vegetable oil
10 ml/2 teaspoons ground turmeric
1 small bunch each of fresh coriander (cilantro) and basil, stalks removed
20 rice wrappers or lettuce leaves
Nuoc mam or other dipping sauce, to serve

For the marinade:

30 ml/2 tablespoons tamarind paste
15 ml/1 tablespoon soy sauce
Juice of 1 lime
1 green or red Thai chili, finely chopped
2.5 cm/1 in galangal root, peeled and grated
A few sprigs of fresh coriander, leaves finely chopped

Method:

Prepare the marinade by mixing together all the marinade ingredients in a bowl. Toss the fish pieces in the marinade, cover with clear film (plastic wrap) and chill in the refrigerator for at least 6 hours, or overnight.

Lift the pieces of fish out of the marinade and lay them on a plate. Heat a wok or heavy pan, add the oil and stir in the turmeric. Working quickly, so that the turmeric doesn't burn, add the fish pieces, gently moving them around the wok for 2-3 minutes. Add any remaining marinade to the pan and cook for a further 2-3 minutes, or until the pieces of fish are cooked through.

To serve, put the coriander and basil leaves into a small bowl, arrange the rice wrappers or lettuce leaves on a plate, and pour the dipping sauce into a bowl. Tip the cooked fish on to a serving dish and serve immediately with the herbs, rice papers and dipping sauce. To eat, tear off a bitesize piece of fish, place it on a wrapper with a few herb leaves, fold it up into a little roll, then dip it into the sauce.