Clean the carp, cut into pieces, and rinse with rice wine and ginger to remove any fishy smell. Marinate the fish for a few hours with fish sauce, caramel sauce, sugar, seasoning, and minced onion and garlic. Sauté onion and garlic, then add the fish and stir-fry until fragrant.

Slice the pork belly thinly and stir-fry until cooked.

Place the pork belly at the bottom of a pot, then layer thinly sliced galangal on top.

Arrange the sautéed fish on top. Add a little water, fish sauce, and sugar. Bring to a boil over high heat.

Once boiling, add green onions, fried shallots, and chili peppers. Reduce to a low simmer.

Simmer the fish until the sauce thickens, then sprinkle with fried garlic and ground black pepper. Turn off the heat.