How to Cook Yummy Carp for Lunch - Harvest Giant Carp to Sell at the Market with Single mom

Ingredients

• 500 g Mixed Freshwater Fish (carp, catfish, red fish) (cleaned, cut into 2‑inch pieces)
• 2 L Water (filtered)
• 30 g Fresh Ginger (sliced thin)
• 3 cloves Garlic (smashed)
• 2 stalks Scallions (cut into 2‑inch pieces)
• 2 tbsp Fish Sauce (Vietnamese style, gluten‑free)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 200 g Bok Choy (washed, quartered)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 bunch Fresh Cilantro (chopped for garnish)

Instructions

1. Clean and Cut the Fish

   Rinse the mixed fish under cold running water, pat dry, remove any remaining scales, and cut into 2‑inch bite‑size pieces. Set aside any bones if you wish to add them later for extra flavor.

   Time: PT15M

2. Prepare Aromatics

   Slice the ginger thinly, smash the garlic cloves, and cut the scallions into 2‑inch pieces.

   Time: PT5M

3. Bring Water to a Boil

   Add 2 L of filtered water to the large pot, bring to a rolling boil over high heat, then skim off any foam that rises to the surface.

   Time: PT10M

   Temperature: 100°C

4. Simmer the Fish

   Reduce heat to a gentle simmer (about 90°C), add the ginger, garlic, scallions, and fish pieces. Cook for 15‑20 minutes until the fish turns opaque and flakes easily.

   Time: PT20M

   Temperature: 90°C

5. Add Vegetables and Seasonings

   Add the quartered bok choy and continue to simmer for 3‑4 minutes. Stir in fish sauce, salt, pepper, and lime juice. Adjust seasoning to taste.

   Time: PT5M

   Temperature: 90°C

6. Finish and Serve

   Remove the pot from heat, ladle the soup into bowls, garnish with chopped cilantro, and serve hot with steamed rice.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

5g

Fat

8g

Fiber

1g