2 tablespoons peeled and pounded fresh ginger
2 tablespoons sugar
3 cloves garlic, pounded (1 tablespoon)
1 chile, pounded
1/2 cup water
3 tablespoons fish sauce
3 tablespoons vinegar
1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned
1 bunch betel leaves*
Large pinch salt and freshly ground black pepper
1 long chile, julienned
4 spring onions, finely sliced
*Can be found at specialty Asian markets.
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