Cut the carp into thick slices, about the width of two fingers per piece. Clean out the dark lining inside the belly. Rub with salt, rinse well, and let drain in a colander.

Peel and slice the galangal, then layer it on the bottom of a thick pot, such as a cast iron or clay pot. Once the fish is drained, arrange the fish pieces on top of the galangal. Season with onion, seasoned salt, chicken bouillon powder, MSG (if using), fish sauce, and add 2-3 fresh chili peppers (adjust seasonings to your usual taste). Add 4 tablespoons sugar to a pan and cook until it turns a caramel color, then add water and bring to a boil. Pour this caramel sauce over the fish in the pot. Cook over low heat until the liquid is almost gone.