How to Make Braised Carp with Pickled Mustard Greens

• 1

  Prepare the Carp

  To remove the fishy smell of the carp, you can rub the fish with 1 tablespoon of salt and 1 lemon, then rinse thoroughly with water, drain, and cut into sections.

  Tips to easily and effectively remove the fishy smell of carp:

  • Method 1: You can soak the fish in rice water for about 15-20 minutes. Then remove and rinse thoroughly with water.
  • Method 2: Mix a few tablespoons of vinegar or white wine into water, then soak the fish for about 5 minutes and rinse thoroughly with water.
  • Method 3: Add a few crushed ginger slices and soak with the fish for about 5 minutes, then rinse several times with water.

  See details:

  

  

• 2

  Prepare the Other Ingredients

  To keep the banana flower threads white, fresh, and clean, after thinly slicing them, mix them with the juice of 1/2 lemon and 1 tablespoon of salt in a basin. Soak the banana flower for 5 minutes, rinse briefly with water, and drain in a colander.

  Remove any wilted leaves from the water spinach and morning glory, wash them, and drain.

  To reduce the saltiness of the pickled mustard greens, soak them in a bowl of cold water for 10 minutes, then remove and drain. Remove the roots from the culantro, wash with water, and finely chop.

  Rinse the cherry tomatoes and cut into wedges. Peel and chop the shallots.

  Rinse the fried tofu briefly with water and cut into bite-sized squares.

  

  

  

  

• 3

  Fry the Carp

  Line the air fryer with foil, place the fish head in the air fryer, and set the temperature to 200°C for 10 minutes. After the fish head is cooked, remove it to a plate, then put the fish body in the air fryer and set it to the same temperature.

  

  

  

  

• 4

  Braise the Carp with Pickled Mustard Greens

  Place a pot on the stove, add 1 tablespoon of cooking oil, and turn on medium heat. Wait until the oil is hot, then add the chopped shallots and sauté for about 2 minutes.

  Next, add the tomatoes and pickled mustard greens to the pot and stir-fry for 3 minutes. Then, add 1 cup of water and 2 tablespoons of fish sauce to the pot.

  Place the carp in the pot. To prevent the fish from becoming fishy, pour boiling water into the pot until it just covers the surface of the fish. Add the pork cracklings and fried tofu, cover, and simmer over low heat for about 30 minutes.

  Finally, add some ground pepper and chopped culantro to the pot, adjust the seasoning to taste, and turn off the heat.

  

  

  

  

• 5

  Finished Product

  Now you have a pot of appealing, hot, braised carp with pickled mustard greens. The tender, delicious fish combined with the sourness of the pickled mustard greens will make you unable to resist.

  This dish should be eaten with hot rice or vermicelli noodles. Mix a bowl of salty fish sauce for dipping the fish and dipping the vegetables into the pot. Everyone will surely praise its deliciousness.