Buzz
- Whole carp, 2kg
- Beef bones, 500g
- 5 tomatoes
- 1 pineapple
- 2 bulbs of shallots, 1 bulb of garlic, 1 bulb of ginger
- Coriander, basil
- 1 bowl of sour fermentation
- Water spinach, banana flowers, water spinach, cilantro...
- Fresh rice vermicelli, 1.5kg
Ingredients for making carp hotpot
Steps to make carp hotpot
Step 1: Prepare ingredients for carp hotpot
- Prepare fresh carp by scaling, gutting, and removing the black membrane from the belly. Discard the fish guts and rub the fish body with rock salt, then rinse with filtered water. Cut the carp into 3 parts: head, body, and tail; if the fish is large, you can cut it into 4 parts.
- Rinse the tomatoes and slice them thinly, cut the pineapple into small bite-sized pieces.
- Peel and finely chop the dried shallots, peel and crush the garlic, clean the ginger thoroughly, remove the skin, and finely shred it.
- Mix the sour fermentation with water, then strain through a sieve to extract the sour liquid.
- Clean and wash the coriander and basil, then finely chop them.
- Clean the water spinach, cilantro, and celery, soak them in diluted saltwater for 20 minutes, then remove and drain.
- Soak the banana flowers separately in saltwater with a splash of lime juice to remove any dark spots and bitterness.
- Scrub the beef bones with rock salt, then rinse thoroughly with water. Place the bones in a pot of boiling water, remove and rinse them clean.
Preparation of ingredients for carp hotpot
Step 2: Simmering beef bones
- Put the beef bones in a pot with a little cooking oil, sauté the dried shallots until fragrant, add some seasoning powder, MSG, fish sauce to enhance the flavor of the bones, then pour about 2 liters of filtered water into the pot. Proceed to simmer the bones for 60 minutes until they become tender and create a sweet broth.
Extracting broth from simmered bones
Step 4: Proceed to cook the carp fish hotpot.
Heat up another pot with some cooking oil, dried shallots, and garlic until fragrant. Add the remaining tomatoes and pineapples to continue sautéing until soft, then pour in the broth and bring it to a boil.
Once the broth is boiling, add the previously fried fish and the simmered bone broth. Season with 2 tablespoons of fish sauce, 2 tablespoons of sugar, 1 tablespoon of salt, half a tablespoon of seasoning powder, 2 tablespoons of MSG, and sliced chili peppers. Stir well to dissolve the seasonings. Cover and simmer until the hotpot reaches a boil. Then, add scallions, coriander, and basil to enhance the aroma before turning off the heat.
Cooking the broth for carp fish hotpot
When dining, arrange the ingredients around the hotpot, transferring excess broth to a smaller pot if necessary. Then, add vegetables and other ingredients, wait for them to cook, and enjoy.
Finished product of carp fish hotpot
The finished dish of carp fish hotpot
After completion, the carp fish hotpot broth has a tantalizing balance of sourness, spiciness, and sweetness. The tender and fragrant fish meat complements the flavorful broth perfectly when paired with noodles and a selection of greens.
Carp fish hotpot is a great suggestion to confidently treat your entire family without worrying about nutritional quality.
