Grilled fish in Vietnamese style (ca Loc nuong trui) [Edit]
“Ca Loc nuong trui” has become a popular dish which is typical for the South of Vietnam because of its popularity, delicious taste and simplicity to cook. Ca is Vietnamese for fish, and "loc" is the name of a fresh water fish.
Particularly, Loc fish is not served before cooking. It means that you have to scale, to disembowel or to mix it with spices. Firstly, you have to clean the fish's skin, and then stab through its mouth by a hard bamboo stick.
Next, Loc fish will be put plunged into the ground and buried by a thick- straw cover. Finally, you start a fire and wait until it burn down all.
Taking away completely burnt skin will leave out the soft white fish meat.
With a big fish weighed 700-800 grams, people usually pour a little water in order to fill up its stomach. Under the influence of the high-temperature, water will boil and ripe fish totally