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Preparation
45 minutes
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Cooking
30 minutes
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Difficulty
Medium
Carp can be prepared in countless simple yet delicious ways. Among them, carp cooked with fermented rice is loved by many for its sweet and sour taste. Let’s get cooking to explore a quick and easy recipe with the multi-functional hot pot!
Ingredients for Carp cooked with fermented rice For 4 people
Carp 1 fish (2kg) Coarse salt a little Tofu 2 pieces Turmeric 1 root Tomatoes 2 fruits Chili a little Dill a little Fermented rice 1 cup Soybean paste 1 cup Green bananas 4 fruits
Tools needed
Multi-functional hot pot or stainless steel hot pot, knife, scissors, cutting board, pestle, mortar,…
Ingredients image
How to cook Carp with fermented rice
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Prepare the carp
It is best to buy pre-cleaned carp, wash it with coarse salt to remove the fishy smell and slime.
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Prepare the ingredients
Grind the turmeric, cut the tomatoes into wedges, slice the chili, cube the tofu, cut the dill into pieces, and slice the green banana.
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Arrange the ingredients in the pot
Place the green banana at the bottom, then layer the mackerel on top, seasoning with familiar spices such as salt, monosodium glutamate, and ground pepper.
Gradually add the tofu, tomatoes, and soybean paste on top of the fish.
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Make sour water
Put the fermented rice into the mashed turmeric and stir well.
Use a sieve to extract the liquid and pour it into the fish pot.
Keep a little turmeric for decoration.
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Marinate the fish
Place the chopped dill on top and marinate the fish for 20 minutes before cooking.
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Wishing you success with the Mekong catfish cooked with fermented rice that is sour and sweet, served with noodles on a rainy day is the best.
