Preparation

30 minutes
Cooking

30 minutes
Difficulty

Easy

Stewed dishes often appear on family meals, with rich flavors and a bowl of hot rice that makes you crave it just by thinking about it. Today, let’s get cooking with this simple ginger stewed carp recipe!

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1 Prepare and marinate the fish

2 Prepare other ingredients

3 Arrange ingredients in the pot

4 Prepare the braising sauce

5 Cooking Fish

6 Final Product

Ingredients for Ginger Stewed Carp Serves 5

Carp 1 kg (about 10 fish) Ginger 1 bulb Turmeric 1 piece (about 2 finger lengths) Chili 3 pieces Lemongrass 2 stalks Soy sauce 1 tablespoon (dark soy sauce) Fermented soybean paste 2 tablespoons Cooking oil 1 tablespoon Seasoning powder 1 teaspoon Common spices a little (sugar/ monosodium glutamate/ pepper)

How to choose fresh and delicious carp

Fresh and delicious carp are best when still alive, so if possible, choose fish in this condition.
Choose fish that do not have scales peeling off, are fresh, with firm flesh that is not mushy, and the eyes are clear and bulging.
When selecting fish, check the gills; if they are still red, the fish is fresh, but if they are pale or dark, the fish has gone bad.

See details: How to choose fresh fish

Ingredients for ginger stewed carp

How to prepare Braised Carp with Galangal

1
Prepare and marinate the fish

To clean and eliminate the fishy smell, remove the fins, head, scrape off the scales, and take away any blood vessels attached to the fish’s spine. Then rinse thoroughly with water several times.

Place the fish in a bowl, marinate with 1 teaspoon of seasoning powder, and use chopsticks to mix well so that the fish absorbs the flavor, marinating for about 15 minutes.
Effective ways to eliminate fishy smell
- Using salt: Add a little salt to diluted water, soak the fish for about 15 minutes, then rinse thoroughly with water.
- Using rice water: Soaking fish in rice water also helps effectively eliminate the fishy smell.
- Using alcohol: Soak the fish in water containing a little alcohol or lemon juice for about 15 – 20 minutes, then rinse clean.
See details: 7 tips to easily and effectively eliminate fishy smell
2

Prepare other ingredients

Wash the ingredients clean, peel the galangal and turmeric, then slice them.

Slice the lemongrass thinly at the base, and cut the top part into pieces about 2 finger lengths, and slice the chili.
3

Arrange ingredients in the pot

Place half of the galangal, lemongrass, and turmeric at the bottom of the pot, then arrange the fish on top and add the remaining half of the galangal, lemongrass, and turmeric on the fish’s surface.
4

Prepare the braising sauce

Add 100ml of water, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 2 tablespoons of fermented soybean paste, 1/2 teaspoon of monosodium glutamate, and a bit of pepper into a bowl and mix well until the ingredients dissolve.
5

Cooking Fish

Pour the prepared sauce into the fish pot along with 1 tablespoon of cooking oil, then place the pot on the stove and start cooking over low heat.

Cook for about 15 minutes, the fish sauce will thicken; you can adjust the seasoning to taste before turning off the heat.
6

Final Product

The braised carp dish with ginger is fragrant with lemongrass and turmeric, giving the fish a golden color along with a rich, savory flavor that will definitely make you unable to stop eating!