Cut the sugarcane into pieces and place them at the bottom of the pot. This traditional method sweetens the broth and prevents the fish from burning during long cooking.

Add water to the pot and bring it to a boil.

While waiting for the water to boil, sauté the pounded cilantro roots, garlic, and pepper in a pan until fragrant. Add the palm sugar and stir until it dissolves. Then, ladle some of the boiling water from the pot into the pan, stir to dissolve the sugar completely, and pour it back into the pot.

Heat a pan with a little oil and briefly sear the carp until the skin is cooked. This helps the fish hold its shape during stewing.

Once the water is boiling, add the carp to the pot. Add the tamarind juice, a little salt, and fish sauce. Simmer on low heat until the fish bones and flesh are tender and the bones are soft enough to eat. Taste and adjust seasoning if necessary. Continue simmering until the liquid reduces to about one-third of the original amount.