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This article will suggest various ways to cook delicious salmon head hotpot, such as sour bamboo shoot salmon head hotpot, Japanese-style salmon head hotpot, spicy and sour salmon head hotpot, salmon head hotpot with mushrooms... Are you ready to roll up your sleeves and prepare these fragrant and enticing hotpot dishes?
In this article, the PasGo Team will share with you 4 simple ways to cook delicious salmon head hotpot, just as tasty and enticing as those served in restaurants. The key is to eliminate the inherent fishy smell of salmon. Follow along for some super tasty hotpot cooking tips for the whole family!
- Standard preparation & cooking time: a little over 2 hours. Ingredients needed for cooking salmon head hotpot for 4 people.
Choosing Fresh and Delicious Salmon Heads
For whole salmon heads, ensure the eyes are bright and clear, and the body is resilient to touch.
When purchasing pre-cut salmon heads, examine the gills; vibrant red indicates freshness, while dull or dark red signals spoilage.
A delectable option for enjoying quality salmon heads is preparing a hot pot with them.
Delicious Ways to Cook Salmon Head Hot Pot without Any Fishy Taste
Tasty Recipe: Salmon Head Hot Pot with Sour Bamboo Shoots
A recipe for salmon head hot pot with a distinctive tangy flavor from bamboo shoots
Ingredients:
Here are the simple ingredients for making spicy and sour salmon hot pot with bamboo shoots:
- Salmon heads: 2 pieces (about 1kg)
- Sour bamboo shoots: 0.5 kg
- Tomatoes: 3 fruits
- Beef bones: 0.5 kg
- Vegetables to eat with salmon hot pot: Chinese chives, water spinach, banana flowers, etc.
- Seasoning vegetables: onions, coriander, garlic, basil.
- Seasonings: MSG, fish sauce, seasoning powder, chili paste
- Vermicelli, instant noodles, or vermicelli for serving (depending on preference)
Step 1: Prepare the ingredients
- To prevent the salmon from becoming fishy when purchased, rub it with salt and rinse with white wine to remove the fishy taste.
- Split the salmon head in half, marinate with a little soup powder, ginger, pepper, and basil to enhance the flavor when cooked.
- Cut small pieces of pork bones and simmer. Adding a little salt while simmering helps the bones soften quickly, and occasionally skim off the foam that rises to make the broth clearer.
- Wash various types of vegetables thoroughly, drain, and finely chop seasoning vegetables.
- Cut sour bamboo shoots into bite-sized strips. You can also blanch them in boiling water for 1-2 minutes to remove toxins from the bamboo shoots.
Step 2: Making salmon head hot pot broth
- Heat up the oil in a pan, add garlic and sauté until fragrant, then add tomatoes to stir-fry.
- Once the tomatoes are soft, add sour bamboo shoots and stir-fry for 1-2 minutes. Then transfer to the prepared hot pot broth and add chili paste to create an appealing color for the broth.
- In the same pan, lightly fry the salmon heads, then transfer them to the hot pot broth and let it simmer for 10 minutes. Season to taste.
- When serving, arrange vegetables around the hot pot, add onions, coriander, and enjoy your meal.
Spicy and Sour Salmon Head Hot Pot Recipe
A spicy and sour salmon head hot pot with a tantalizing blend of sour and spicy flavors to excite the senses
Ingredients:
- Salmon heads: 2 heads (about 1kg)
- Tomatoes: 3 fruits
- Fresh chili peppers: 5 fruits
- Shiitake mushrooms: 20g
- Sour star fruits: 2 fruits
- Pineapple (aromatic): ½ fruit
- Pork marrow bones: 0.5 kg
- Vegetables for salmon hot pot: Chinese chives, banana flowers, water spinach...
- Seasoning vegetables: onions, coriander, lemongrass, garlic, basil
- Seasonings: MSG, fish sauce, seasoning powder, chili paste...
- Fresh vermicelli: 1kg
Step 1: Prepare the ingredients
- After cleaning the salmon head, split it in half and marinate with fish sauce and pepper for about 30 minutes to absorb the seasoning.
- Wash various types of vegetables and drain them.
- Slice the tomatoes into wedges, and slice the star fruits.
- Simmer the bones for about 30 minutes, and while simmering, remember to skim off the foam to keep the broth clear.
- Crush and chop half of the lemongrass, and tie the remaining half into a bundle.
Step 2: Execute the spicy and sour salmon head hot pot cooking method
- Sauté garlic and lemongrass until fragrant, then add half of the tomatoes and shiitake mushrooms and stir until soft. Transfer to a plate.
- In the same pan, fry the salmon heads until golden on both sides.
- Once the bone broth is ready, pour the tomato sauce, previously fried lemongrass bundle, chopped chili, remaining tomatoes, star fruits, and pineapple into the pot. Season to taste.
The golden hue of tomato sauce, blending with the tangy and spicy flavor of the broth, perfectly complements the rich taste of salmon. Absolutely delicious!
2.3. Japanese Style Salmon Head Hot Pot Recipe
If you're a Japanese cuisine enthusiast, you can't miss out on the Japanese-style salmon head hot pot, originating from Northern Japan where the weather is extremely cold. Let's explore how to make this Japanese salmon hot pot with PasGo Team.
Ingredients:
Salmon heads: 2 pieces
Shrimp: 200g
Squid: 300g
Scallops: 500 - 800g
- What vegetables to eat with salmon hot pot: Chinese cabbage, bok choy, watercress, spring onions.
- Various types of mushrooms: shiitake mushrooms, enoki mushrooms, reishi mushrooms.
- Miso paste, Ponzu sauce, Japanese soy sauce, Mirin rice wine.
Step 1: Prepare the ingredients
- Clean and prepare the salmon as instructed above.
- Clean the shrimp, remove the veins.
- Rinse the squid with water, clean it, cut into rounds, marinate with a little wine to remove the fishy smell, then cut into bite-sized pieces.
- Soak the scallops in water to remove any sand, then remove the shells.
- Chinese cabbage, bok choy, watercress, and spring onions, wash thoroughly, chop finely, and drain.
- Shiitake mushrooms, enoki mushrooms, reishi mushrooms, remove stems, then wash thoroughly and drain.
- Peel and wash the onions, then cut into bite-sized pieces.
Step 2: Implementing the Japanese-style salmon head hot pot recipe.
- Place a pot on the stove, pour filtered water into the pot, and bring to a boil.
- Reduce the heat to low, add 3 teaspoons of Mirin rice wine to the boiling water, then use a strainer to filter 3 teaspoons of miso paste into the broth, add 3 teaspoons of seasoning powder to the pot. Once the water boils again, add the onions and turn off the heat.
- Prepare the Ponzu dipping sauce: 1 teaspoon of lime juice + 2 teaspoons of Mirin rice wine + 1 teaspoon of Japanese soy sauce and 1/2 teaspoon of chili.
- Ladle the hot pot broth into the hot pot. Arrange the vegetables, mushrooms, and seafood on a plate, and dip them in the hot pot as desired. Dip the cooked ingredients in the Ponzu dipping sauce.
2.4. How to Cook Salmon Head Hot Pot with Mushrooms
Ingredients and Preparation
- Prepare the ingredients similar to the Japanese-style salmon head hot pot, except there's no need to prepare Japanese spices.
- For ingredient preparation, refer to the method for making Japanese-style salmon head hot pot.
How to Cook Salmon Head Hot Pot with Mushrooms
- Simmer bones to make the hot pot broth sweeter.
- Add ½ of the tomato sauce and sauté until soft.
- Lightly fry the salmon head and then add it to the broth.
- Then pour all the ingredients into the simmering bone broth, season to taste.
- Shrimp, squid, scallops, mushrooms - dip them in the hot pot as you eat.
3. Finished Product Requirements for Salmon Head Hot Pot
- The salmon head hot pot is ready when there's no longer a fishy smell.
- The salmon head is tender, easy to eat, but not mushy, and absorbs the seasoning evenly.
- The flavorful broth has the distinctive sour, spicy, and sweet taste of each method used to cook the salmon head hot pot.
With PasGo's 4 suggested methods for cooking salmon head hot pot, we believe you can successfully treat your family on weekends. Don't forget to follow PasGo Blog - Delicious Recipes to share and learn new recipes to enrich your family meals.
Khanh An - Minh Phuong & PasGo Team
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