This Vietnamese dish is originated from the ethnic Thái people in mountainous northwestern Vietnam who call it pa pỉnh tộp. The cornerstone of this grill/roast dish is the local prickly ash pepper known as mắc khén. Mắc khén pepper is the spice made from the seeds of the prickly ash plant Zanthoxylum rhetsa, which is similar to Sichuan pepper.
Mắc khén pepper has a distinct aroma and mild pungent taste, so it is perfect to mask the fishy smell of fish.
Technically, any freshwater might be suitable for this dish. However, the local people used to use the fish caught in the mountain streams. Suggested fish are several large-lipped carp species (Labeo/Sinilabeo/Semilabeo) like Sinilabeo graffeuilli (cá mỵ), Sinilabeo lemassoni (cá rầm xanh), Semilabeo obscurus (cá anh vũ) as well as several Spinibarbus fish like S. denticulatus (cá bỗng).
Gut the fish, remove the internal parts, and fins, and scale it. Devein the fish and clean the black membrane. Score or butterfy it, depending on how you want to serve the dish.
In a bowl, rub the fish inside out with some salt or granule seasoning, 2 TB crushed prickly ash pepper, and chopped herbs. Stuff the fish with all the spices.
Use two bamboo sticks as a clip to roast both sided of the fish over charcoal until they are golden brown. Alternately, pre-heat the oven for 15 mins. Roast the fish wrapped in a tin foil for about 20-25 mins at 220°C (428°F).
Only use big fish. If it's too big, butterfly it.
The time for oven-roasted fish may vary depending on the size of the fish.
Removing the two white fish veins in some type of fish helps reduce the fishy smell.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
