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2 tablespoons peeled and pounded fresh ginger

2 tablespoons sugar

3 cloves garlic, pounded (1 tablespoon)

1 chile, pounded

1/2 cup water

3 tablespoons fish sauce

3 tablespoons vinegar

1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned

1 bunch betel leaves*

Large pinch salt and freshly ground black pepper

1 long chile, julienned

4 spring onions, finely sliced