1. Half a bighead carp head
2. Cut into small pieces with a knife and marinate for 10 minutes, then add dry starch
3. Dried lemon leaves, dried ginger, dried lemongrass, pre-soaked for half an hour
4. Cut the garnish into large pieces and set aside
5. Fry in a frying pan on high fire
6. Change the color, remove and drain the oil
7. Take a small casserole and add 15 grams of butter. After boiling, add chopped peppers, lemon leaves, dried ginger, dried lemongrass
8. Squeeze half of the lemon juice evenly into the pan and sprinkle with coriander.
9. Then add the fish cubes, carrots and curry seasoning packet, add water until the ingredients are submerged, cook on high heat, switch on low heat and simmer for about 10 minutes
10. Finally, put the onion and lemon (here is half of the lemon, cut 2 slices and put it together to save half), cover and cook for 5 minutes
11. If you like curry, you can add more curry to the bibimbap for sour and fragrant appetizers.
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