Mashed Linh Fish Sauce by Healthy Grandma 420g

After being put into a jar with salt, the carp will be tightly sealed. About a month later, the saltwater will overflow the fish. At this point, the fish will be taken out, drained, and sprinkled with roasted rice powder. The powder is evenly spread over the fish, inside and out. Finally, the fish is put back into the jar as before and left for about 40-45 days before starting the sugar fermentation process. Fermentation involves mixing sugar with water and cooking until it thickens. The fish is then removed, drained, and stacked back into the jar. At this point, a layer of fish is alternated with a layer of sugar water. This process continues until the top layer is sugar water. After nearly 2 months, the fish will be matured and ready to be enjoyed. Once the carp is matured, you can use it directly, scoop the sauce into a bowl, add some crushed garlic and chili, a bit of sugar, a few drops of lime juice... mix well and it can be used as a condiment with raw vegetables, fresh noodles, or pickled star fruit... Additionally, it can be used to make delicious dishes like noodle soup, hotpot, braised fish...