Thiep Bou Dien

• 2 kg (4 lb 8 oz) white grouper
• 6

Preparation

Scale and clean the fish. Cut it into pieces and rinse in clean water. Make some reasonably deep cuts on the skin of each piece, then brush the fish with 2 tbsp of the green nokoss, ensuring some goes into the incisions. Heat the oil for deep-frying, then fry each piece of fish