Clean the carp and let it drain. Finely chop the shallots. Cut the tomatoes into wedges. Chop the green onions. Take about 4 tablespoons of fermented rice and extract the liquid. Place a pan on the stove, add cooking oil, and lightly fry the carp until fragrant.

Use a large pot. Sauté the shallots in oil, then add the tomatoes, stirring until the tomatoes soften. Mash them and add about 1.5 bowls of water.

Once the water boils, add the carp. Continue cooking for about 10 minutes, then add the fermented rice liquid. Season to taste, ensuring the soup retains a slightly sour flavor from the fermented rice and tomatoes.

Continue simmering on low heat for about 5-10 minutes, then add the green onions, turn off the heat, and serve the soup in a bowl. And here is the result.