What to Cook with Carp? 14 Easy Recipes for Family Meals

Grass carp is a familiar freshwater fish that is easy to buy, reasonably priced, and can be used to prepare many delicious dishes. However, many people still wonder what grass carp is good for to both eliminate the fishy smell and retain the natural sweetness of the fish. In this article, Ola Squid will summarize a full range of the most popular grass carp dishes: from braising, steaming, and frying to sour soup, hotpot, and salad. Each dish includes detailed ingredients, measurements, and instructions, making it easy for you to apply to your daily family meals without too much thought.

Delicious grass carp dishes

If you know how to prepare it correctly, grass carp is very “easy-going” in cooking. The meat is firm and less likely to crumble, suitable for both long-simmered braised dishes and steamed, fried, or soup dishes. Below are typical suggestions when you are looking for what grass carp is good for for family meals.

Braised grass carp with pickled greens

Braised grass carp with pickled greens is a familiar dish, especially popular in Northern Vietnam. The mild sourness of the pickled mustard greens helps reduce the richness of the fish meat, making it appetizing and perfect with rice.

Ingredients:

• Grass carp: 1 kg
• Pickled mustard greens: 300 g
• Shallots: 3 bulbs
• Garlic: 3 cloves
• Fish sauce: 4 tablespoons
• Sugar: 1 teaspoon
• Ground pepper, chili (optional)
• Cooking oil

How to make braised grass carp with pickled greens:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Lightly squeeze the pickled greens to reduce sourness, then cut into pieces.
• Sauté shallots and garlic with oil until fragrant, then add the pickled greens and stir-fry briefly.
• Arrange the fish in the pot, place the pickled greens on top, and season with fish sauce and sugar.
• Add water until it nearly covers the fish, then simmer over low heat for about 30-40 minutes.
• When the sauce thickens and the fish absorbs the spices, sprinkle with pepper and turn off the heat. This dish is great served hot with white rice, especially on cool days.

Braised grass carp with lemongrass

If you enjoy a rich, fragrant, and easy-to-eat aroma, braised grass carp with lemongrass is a very safe choice when you don’t know what grass carp is good for.

Ingredients:

• Grass carp: 1 kg
• Lemongrass: 4-5 stalks
• Minced shallots and garlic
• Fish sauce: 4 tablespoons
• Sugar: 1 teaspoon
• Pepper, chili
• Cooking oil

How to make braised grass carp with lemongrass:

• Clean the fish, cut into chunks, and marinate with 2 tablespoons of fish sauce for 20 minutes.
• Crush and finely mince the lemongrass.
• Sauté shallots, garlic, and lemongrass until fragrant.
• Add the fish and stir until firm, then add fish sauce, sugar, and a little water.
• Simmer on low heat for 30 minutes until the fish is infused and the sauce thickens. The lemongrass aroma helps eliminate the fishy smell effectively.

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Braised grass carp with turmeric

Braised grass carp with turmeric is a familiar dish in Vietnamese family meals, standing out with its beautiful golden color, rich flavor, and the characteristic aroma of turmeric. This dish is not only easy to cook but also helps deodorize the fish effectively, perfect for eating with hot rice.

Ingredients:

• Grass carp: 500-700g
• Fresh turmeric: 1 small root or turmeric powder
• Shallots, garlic
• Fresh chili to taste
• Fish sauce, salt, sugar, pepper
• Cooking oil

How to make braised grass carp with turmeric:

• Crush or finely grind the turmeric.
• Clean the fish, marinate with turmeric and fish sauce for about 20 minutes.
• Sauté shallots and garlic, then add the fish to braise.
• Simmer over low heat for 35-40 minutes until the fish is firm. This dish is delicious hot, especially on chilly days.

Braised grass carp with bamboo shoots

Braised grass carp with bamboo shoots is a flavorful dish that harmonizes the sweet richness of grass carp with the slightly sour and crunchy taste of bamboo shoots. This braised dish is very suitable for family meals, especially on cool days.

Ingredients:

• Grass carp: 700g – 1kg
• Fresh or sour bamboo shoots: 300g
• Shallots, garlic
• Fresh chili (to taste)
• Fish sauce, salt, sugar
• Pepper, cooking oil

How to make braised grass carp with bamboo shoots:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Boil fresh bamboo shoots 2–3 times to remove bitterness, shred or cut into bite-sized pieces (sour bamboo shoots only need washing).
• Marinate the fish with minced shallots, garlic, fish sauce, a little sugar, and pepper for 20–30 minutes.
• Sauté shallots and garlic with oil, add the fish and sear both sides to firm up the meat.
• Add bamboo shoots and stir lightly, add water to cover the fish surface, then simmer on low heat.
• Cook until the fish is tender and bamboo shoots are infused with flavor, and the sauce thickens.

Braised grass carp with pineapple

Braised grass carp with pineapple is a familiar, easy-to-cook dish that harmoniously combines the sweet richness of grass carp with the natural sweet and sour flavor of pineapple. The braised dish has a rich taste and slightly thick sauce, perfect for family meals.

Ingredients:

• Grass carp: 700g – 1kg
• Pineapple: 1/2–1 fruit
• Shallots, garlic
• Fresh chili (to taste)
• Fish sauce, salt, sugar
• Pepper, cooking oil

How to make braised grass carp with pineapple:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Peel the pineapple, remove eyes, and cut into bite-sized slices.
• Marinate the fish with minced shallots, garlic, fish sauce, a little sugar, and pepper for 20–30 minutes.
• Sauté shallots and garlic with oil, then sear the fish on both sides until firm.
• Interleave the pineapple slices with the fish, add water to cover the surface.
• Simmer on low heat until the fish is tender, pineapple is flavorful, and the sauce thickens.
• Adjust seasoning, sprinkle with pepper, and turn off the heat.

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Braised grass carp with galangal

Braised grass carp with galangal is a traditional dish, standing out with the characteristic spicy and pungent aroma of galangal, which effectively deodorizes the fishy smell and creates a rich flavor that is very appetizing.

Ingredients:

• Grass carp: 700g – 1kg
• Fresh galangal: 1 small root
• Shallots, garlic
• Fresh chili (to taste)
• Fish sauce, salt, sugar
• Pepper, cooking oil

How to make braised grass carp with galangal:

• Clean the grass carp, cut into bite-sized pieces, wash again with diluted salt water and drain.
• Wash the galangal, crush or slice thinly; mince the shallots and garlic.
• Marinate the fish with galangal, shallots, garlic, fish sauce, a little sugar, and pepper for 20-30 minutes.
• Sauté shallots and garlic with oil, then sear both sides of the fish.
• Add the sliced galangal to the pot, add water to cover the fish, then simmer on low heat.
• Cook until the fish is tender, the sauce thickens, adjust seasoning to taste, then turn off the heat.

Braised grass carp with Ban fermented soybean paste

Braised grass carp with Ban fermented soybean paste is a characteristic dish of Northern Vietnamese cuisine, standing out with a harmonious salty-sweet taste and the unique aroma of Ban soy paste. The grass carp is thoroughly braised to absorb the spices, the meat becomes firm, and the sauce is rich and dark, perfect with hot rice.

Ingredients:

• Grass carp: 1kg
• Ban soybean paste: 3-4 tablespoons
• Fresh galangal: 1 small root
• Shallots, garlic
• Fresh chili (to taste)
• Fish sauce, sugar
• Pepper, cooking oil

How to make braised grass carp with Ban fermented soybean paste:

• Clean the grass carp, cut into chunks, wash with diluted salt water and drain.
• Wash the galangal, slice thinly or crush; mince the shallots and garlic.
• Marinate the fish with Ban soy paste, shallots, garlic, a little sugar, and pepper for about 30 minutes to soak.
• Layer the galangal at the bottom of the pot, place the fish on top, add chili and a little water to cover the surface.
• Simmer on very low heat until the fish is tender, the sauce is thick and aromatic.
• Adjust seasoning to taste and turn off the heat.

Steamed grass carp with beer

Steamed grass carp with beer is a modern, light dish that preserves the natural sweetness of the grass carp and the distinct aroma of beer. This dish is not only easy to prepare but also helps the fish cook evenly, becoming soft, fragrant, and full of flavor.

Ingredients:

• Grass carp: 700g – 1kg
• Beer: 1 small can
• Scallions, ginger, garlic
• Fresh chili (to taste)
• Fish sauce, salt, sugar
• Pepper, cooking oil

How to make steamed grass carp with beer:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Shred the ginger, cut scallions into segments, and mince the garlic.
• Marinate the fish with ginger, garlic, fish sauce, a little sugar, and pepper for 15–20 minutes.
• Line the bottom of the steaming pot with ginger and scallions, place the fish on top, and pour beer around it.
• Steam over medium heat for about 20–25 minutes until the fish is tender and infused with flavor.
• Sprinkle scallions and chili over the fish, add pepper, then turn off the heat.

Crispy fried grass carp

Crispy fried grass carp is a simple yet extremely attractive dish, with a crunchy outer shell and soft, naturally sweet meat inside. This dish is suitable for family meals or entertaining guests, served with sweet and sour dipping sauce or chili sauce.

Ingredients:

• Grass carp: 700g – 1kg
• Crispy frying flour or all-purpose flour: 2–3 tablespoons
• Chicken egg: 1 egg
• Salt, pepper, fish sauce
• Cooking oil
• Garlic, chili (to taste)

How to make crispy fried grass carp:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Marinate the fish with salt, pepper, and a little fish sauce for 15–20 minutes.
• Mix frying flour with the egg, adding a pinch of salt and pepper.
• Roll the fish in the flour mixture, ensuring it covers all sides.
• Heat cooking oil and fry the fish over medium heat until golden brown on both sides.
• Remove and drain oil, then decorate with fried garlic or sliced chili.

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Fried grass carp with sweet and sour sauce

Fried grass carp with sweet and sour sauce is an attractive dish with a crispy fried fish layer on the outside and soft meat inside, blended with a rich sweet and sour sauce. This dish is very appetizing and perfect for family meals.

Ingredients:

• Grass carp: 700g – 1kg
• Crispy frying flour or all-purpose flour: 2-3 tablespoons
• Chicken egg: 1 egg
• Tomato: 1-2 fruits
• Pineapple: 1/2 fruit
• Shallots, garlic, chili
• Fish sauce, sugar, vinegar, water
• Cooking oil

How to make fried grass carp with sweet and sour sauce:

• Clean the grass carp, cut into chunks, wash with diluted salt water and drain.
• Marinate the fish with salt, pepper, and a little fish sauce for 15–20 minutes.
• Mix frying flour with the egg, coat the fish evenly.
• Heat oil and fry the fish until golden brown, then drain.
• Sauté shallots and garlic, add tomatoes and pineapple, stir-fry briefly, then add water, sugar, vinegar, and season to taste.
• Add the fried fish to the sauce, simmer on low heat for 3–5 minutes so the fish absorbs the sauce.
• Sprinkle with scallions and pepper, then turn off the heat.

Grass carp salad

Grass carp salad is a fresh and light dish that preserves the natural sweetness of the grass carp combined with raw vegetables and a sweet and sour dressing, very suitable for summer meals or as an appetizer.

Ingredients:

• Fresh grass carp: 500g – 700g (choose fat, firm fish)
• Vietnamese coriander (rau ram), onion, pineapple, fish mint, carrot
• Roasted peanuts, fresh chili
• Lemon, sugar, fish sauce, garlic

How to make grass carp salad:

• Clean the grass carp, fillet the meat, and slice thinly.
• Peel and shred pineapple and carrot; thinly slice the onion; wash coriander and fish mint and drain.
• Prepare the dressing: lemon juice, sugar, fish sauce, minced garlic, and chili; adjust to taste.
• Mix the fish with vegetables, pour the dressing over, and let sit for 5-10 minutes to absorb.
• Sprinkle crushed roasted peanuts on top before serving.

Grass carp hotpot

Grass carp hotpot is a steaming, flavorful dish, perfect for family meals or gathering with friends. The grass carp meat is soft and sweet, combined with a slightly sour hotpot broth, various vegetables, and mushrooms to create a harmonious and nutritious flavor.

Ingredients:

• Grass carp: 700g – 1kg
• Hotpot vegetables: mustard greens, napa cabbage, water spinach, mushrooms, bean sprouts
• Tomatoes, pineapple, shallots, garlic
• Tamarind or lemon juice
• Fresh chili, fish sauce, sugar, salt
• Vermicelli or noodles of choice

How to make grass carp hotpot:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Sauté shallots and garlic, add tomatoes and pineapple, stir-fry briefly, then add water and bring to a boil.
• Add tamarind or lemon juice, season with fish sauce, sugar, and salt to create a sweet and sour broth.
• When the broth boils, add the grass carp and cook on medium heat until tender.
• Prepare the vegetables and vermicelli/noodles.
• When eating, dip vegetables and fish into the boiling hotpot broth.

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Grass carp sour soup with dracontomelon

Grass carp sour soup with dracontomelon is a rustic, refreshing dish that combines the sweet aroma of grass carp with the distinctively mild sourness of dracontomelon (sau). This soup is perfect for family meals, especially on hot summer days.

Ingredients:

• Grass carp: 700g – 1kg
• Dracontomelon (Sau): 5–7 fruits (to taste)
• Tomatoes: 2–3 fruits
• Pineapple: 1/2 fruit
• Rice paddy herb, cilantro, scallions
• Bean sprouts
• Tamarind or fish sauce, sugar, salt, pepper

How to make grass carp sour soup with dracontomelon:

• Clean the grass carp, cut into chunks, wash with diluted salt water and drain.
• Wash the dracontomelon and score it; wedge the tomatoes; peel and slice the pineapple.
• Sauté shallots, stir-fry tomatoes and pineapple, then add water and bring to a boil.
• Add dracontomelon, season with fish sauce, sugar, and salt to taste, simmer on low heat so the fruit releases its sourness.
• When boiling, add grass carp and cook until tender.
• Add bean sprouts and herbs, turn off heat, sprinkle with pepper and scallions before serving.

Grass carp sour soup with pickled greens

Grass carp sour soup with pickled greens is a rustic, flavorful dish that combines the natural sweetness of grass carp with the mild sourness and crunchiness of pickled mustard greens. This dish is perfect for family meals, served with hot rice to enhance the flavor.

Ingredients:

• Grass carp: 700g – 1kg
• Pickled greens: 200–300g
• Tomatoes: 2–3 fruits
• Rice paddy herb, scallions, cilantro
• Bean sprouts (optional)
• Fish sauce, sugar, salt, pepper

How to make grass carp sour soup with pickled greens:

• Clean the grass carp, cut into bite-sized pieces, wash with diluted salt water and drain.
• Rinse the pickled greens briefly and cut into bite-sized pieces; wedge the tomatoes; wash the herbs.
• Sauté shallots, stir-fry tomatoes, then add water and bring to a boil.
• Add the pickled greens to the pot, season with fish sauce, sugar, and salt to taste, simmer on low heat so the greens release their mild sour flavor.
• When boiling, add the grass carp and cook until the fish is tender.
• Add bean sprouts and herbs, sprinkle with pepper and scallions before turning off the heat.

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Notes when preparing grass carp

When preparing grass carp, you should keep the following points in mind to ensure the dish is delicious, the fish meat is firm, and it isn’t fishy:

• Choose fresh fish: Clear eyes, red gills, firm body, and no foul odor.
• Careful preparation: Wash thoroughly, remove internal organs, blood membranes, and slime; cut into bite-sized pieces.
• Cooking methods: Braise, steam, fry, cook in soup or hotpot; avoid cooking for too long over high heat so the fish doesn’t crumble.
• Supporting spices: Use ginger, galangal, turmeric, and lemongrass to deodorize the fishy smell; season with moderate fish sauce, salt, and sugar.
• Storage: If not cooking immediately, keep in the refrigerator for ≤24 hours or freeze; thaw slowly in the refrigerator.
• When eating: Enjoy while hot to feel the natural sweetness of the fish.

Frequently asked questions about grass carp

What is grass carp in English?

In English, the fish known in Vietnam as cá trắm is called Grass Carp. This is a popular freshwater fish in Vietnam, belonging to the carp family, with a long body, large scales, and delicious, nutrient-rich meat.

How much is 1kg of grass carp?

The price of grass carp currently depends on the type, weight, and origin. Typically:

• Common grass carp: about 80,000 – 120,000 VND/kg.
• Black carp (hybrid carp): about 100,000 – 150,000 VND/kg.
• Imported breeding carp or large river carp: can go up to 200,000 VND/kg.

Prices may vary by season and region, especially during holidays and Tet, when grass carp prices often rise.

Types of grass carp

There are several common types of grass carp, each with its own characteristics:

• Grass carp (common): Long body, small scales, sweet meat, commonly raised in ponds and lakes.
• Black carp: Large body, black scales, firm and richer meat than common grass carp.
• White grass carp: Less common, soft meat, mild sweet taste.
• Natural river grass carp: Usually large, firm meat, delicious, and higher price.

Every type of grass carp is suitable for preparing various dishes such as steaming, braising, grilling, or hotpot, making your meals more diverse and nutritious. While fresh grass carp is perfect for a full meal, if you are looking for a unique seafood experience, don’t forget to visit our dried squid shop to find high-quality snacks.

Hopefully, this article has provided a full range of suggestions for grass carp dishes, helping you answer the question what grass carp is good for. Continue exploring more seafood recipes and visit the Ola Squid website to browse products and useful articles for your family’s kitchen.