How to catch a 100kg carp, make banh chung, cook porridge, and take my daughter to school

Ingredients

• 1 piece River Fish (whole) (fresh, about 1.5 kg, gutted and scaled)
• 2 cups Ice (crushed, for keeping fish cold during transport)
• 1 liter Cold Water (for rinsing the fish)

Instructions

1. Rinse and Scale the Fish

   Place the whole fish in a large bowl of cold water and use the sharp knife to gently scrape off any remaining scales, working from tail to head.

   Time: PT5M

2. Gut and Clean the Cavity

   Make a shallow incision along the belly, remove the innards, and rinse the cavity thoroughly, ensuring no blood or organs remain.

   Time: PT7M

3. Pat Dry and Chill

   Pat the fish dry with a clean kitchen towel, then place it on a tray lined with crushed ice to keep it cold.

   Time: PT3M

4. Transport to Market

   Place the iced fish into an ice box or cooler, add extra crushed ice, and walk to the Tet market promptly.

   Time: PT5M

5. Final Clean‑up

   Wash the knife, cutting board, and bowl with hot, soapy water; sanitize with a food‑safe sanitizer.

   Time: PT10M

   Temperature: 60°C

Nutrition Facts

Calories

1800

Protein

200 g

Carbohydrates

0 g

Fat

100 g

Fiber

0 g