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SMOKED FISH | Delicious Smoked Fish Marinated with Many Traditional Village Spices!

Phương's KitchenSee comments on the original post (151)

Other regionsPosted: Nov 2, 2026Stats updated

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Editor's note

Carp smoked for 48 hours over a brick-constructed smoker, seasoned with traditional village spices including wild peppercorns, galangal, and chili. This time-intensive smoking technique showcases regional rustic cooking methods and terroir-driven flavor development.

Key ingredients

Post caption

SMOKED FISH | Delicious Smoked Fish Marinated with Many Traditional Village Spices! Today, a makeshift stove—constructed from a collection of bricks—will be used to prepare smoked fish. Once cleaned and left to air-dry, the carp are seasoned with a variety of rustic, local ingredients—such as wild peppercorns, galangal, and chili powder—imparting the distinctive flavor characteristic of this smoked fish dish. Follow along and enjoy the results of my efforts—a successful batch of smoked fish, crafted over 48 hours of continuous smoking. #Phương'sKitchen #villagecooking #phươngfreebushcraft #village #cooking #recipe #RoastDuck #CountrysideCooking #VitQuay #LaMacMat #RuralLife

Tags

#Ethnic / Asian#Smoking

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