– Giebel: 0.5kg
– Sweet soya sauce: 100g
– Water, sugar, caramel sauce (or you can use 10-20 leaves of cẩm tree), salt.
Wash for clean the giebel carp and remove gills; wash and sprinkle with salt, set aside to drain then placing in a pot.
Mix water with soya sauce and strain, add caramel sauce and sugar (if use Lá cẩm, add the leaves as a layer in bottom of the pot). Then pour the mixture into the pot, cook until the giebel carp is cooked. The color of fish is golden-brown and delicious.
This dish served hot.