Braised White Carp With Black Olive Plum Recipe by Anh Nguyen (Yu)
Cooking Instructions 12-14 hours 1 Remove the fishy smell from the fish: Rinse the fish in water mixed with salt and lemon. After rinsing, rub the fish alternately with lemon and salt at least 3 times to completely eliminate any odor. Rinse again with clean water and let the fish drain. 2 Wash the galangal thoroughly to remove any dirt, then slice it thinly to layer in the pot when braising the fish. 3 Once the fish is drained, season both sides with a little salt and black pepper to let the flavors absorb and firm up the flesh. 4 Line the bottom of the pot with sliced galangal, making 1-2 even layers, then place the fish pieces on top. Arrange more galangal slices around the fish. Add the black olive plums in between the fish and galangal. Add chili peppers if you like it spicy. 5 Mix the braising liquid using the following ratio: 1 1/2 cups water (about 355 ml) + 4 tablespoons caramel sauce (if using a dark caramel sauce, use 2 tablespoons) + 5 tablespoons fish sauce (35°N) + 1 tablespoon sugar + 2 teaspoons salt + 1 teaspoon seasoning powder (if not using seasoning powder, replace with 1/2 teaspoon salt) + 2 teaspoons black pepper. Stir well. You will need to use this mixture twice. 6 After arranging the fish and preparing the braising liquid, pour the liquid into the pot—make sure the liquid just covers or slightly submerges the fish. 7 Turn the heat to medium-low. Skim off any foam that forms. Simmer for about 3-4 hours until the fish starts to bubble, then turn off the heat. Let the pot cool naturally at room temperature (about 1-2 hours). 8 Once the fish has cooled, add another round of the braising liquid as in step 5, making sure it covers the fish. Turn the heat to low and braise until it comes to a boil and the fish firms up (about 4-5 hours). 9 Then turn off the heat again. Remove the pot from the stove and let the fish cool (about 3 hours or less). Add water to continue braising. For the final round, keep the heat low and make sure the liquid covers the fish. Skim off any foam and add water to replace any that evaporates. This third round should take 6-8 hours. 1 Remove the fishy smell from the fish: Rinse the fish in water mixed with salt and lemon. After rinsing, rub the fish alternately with lemon and salt at least 3 times to completely eliminate any odor. Rinse again with clean water and let the fish drain. 1 Remove the fishy smell from the fish: Rinse the fish in water mixed with salt and lemon. After rinsing, rub the fish alternately with lemon and salt at least 3 times to completely eliminate any odor. Rinse again with clean water and let the fish drain. 2 Wash the galangal thoroughly to remove any dirt, then slice it thinly to layer in the pot when braising the fish. 2 Wash the galangal thoroughly to remove any dirt, then slice it thinly to layer in the pot when braising the fish. 3 Once the fish is drained, season both sides with a little salt and black pepper to let the flavors absorb and firm up the flesh. 3 Once the fish is drained, season both sides with a little salt and black pepper to let the flavors absorb and firm up the flesh. 4 Line the bottom of the pot with sliced galangal, making 1-2 even layers, then place the fish pieces on top. Arrange more galangal slices around the fish. Add the black olive plums in between the fish and galangal. Add chili peppers if you like it spicy. 4 Line the bottom of the pot with sliced galangal, making 1-2 even layers, then place the fish pieces on top. Arrange more galangal slices around the fish. Add the black olive plums in between the fish and galangal. Add chili peppers if you like it spicy. 5 Mix the braising liquid using the following ratio: 1 1/2 cups water (about 355 ml) + 4 tablespoons caramel sauce (if using a dark caramel sauce, use 2 tablespoons) + 5 tablespoons fish sauce (35°N) + 1 tablespoon sugar + 2 teaspoons salt + 1 teaspoon seasoning powder (if not using seasoning powder, replace with 1/2 teaspoon salt) + 2 teaspoons black pepper. Stir well. You will need to use this mixture twice. 5 Mix the braising liquid using the following ratio: 1 1/2 cups water (about 355 ml) + 4 tablespoons caramel sauce (if using a dark caramel sauce, use 2 tablespoons) + 5 tablespoons fish sauce (35°N) + 1 tablespoon sugar + 2 teaspoons salt + 1 teaspoon seasoning powder (if not using seasoning powder, replace with 1/2 teaspoon salt) + 2 teaspoons black pepper. Stir well. You will need to use this mixture twice. 6 After arranging the fish and preparing the braising liquid, pour the liquid into the pot—make sure the liquid just covers or slightly submerges the fish. 6 After arranging the fish and preparing the braising liquid, pour the liquid into the pot—make sure the liquid just covers or slightly submerges the fish. 7 Turn the heat to medium-low. Skim off any foam that forms. Simmer for about 3-4 hours until the fish starts to bubble, then turn off the heat. Let the pot cool naturally at room temperature (about 1-2 hours). 7 Turn the heat to medium-low. Skim off any foam that forms. Simmer for about 3-4 hours until the fish starts to bubble, then turn off the heat. Let the pot cool naturally at room temperature (about 1-2 hours). 8 Once the fish has cooled, add another round of the braising liquid as in step 5, making sure it covers the fish. Turn the heat to low and braise until it comes to a boil and the fish firms up (about 4-5 hours). 8 Once the fish has cooled, add another round of the braising liquid as in step 5, making sure it covers the fish. Turn the heat to low and braise until it comes to a boil and the fish firms up (about 4-5 hours). 9 Then turn off the heat again. Remove the pot from the stove and let the fish cool (about 3 hours or less). Add water to continue braising. For the final round, keep the heat low and make sure the liquid covers the fish. Skim off any foam and add water to replace any that evaporates. This third round should take 6-8 hours. 9 Then turn off the heat again. Remove the pot from the stove and let the fish cool (about 3 hours or less). Add water to continue braising. For the final round, keep the heat low and make sure the liquid covers the fish. Skim off any foam and add water to replace any that evaporates. This third round should take 6-8 hours. 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