How to Cook Snakehead Fish Hotpot with Bitter Melon

Cooking a delicious specialty dish from the Western region of Vietnam, Snakehead Fish Hotpot with Bitter Melon, is not as difficult as you might think. The key is to get the freshest fish meat possible. You can showcase your culinary skills by making this delightful dish right at home. Try making Snakehead Fish Hotpot with Bitter Melon and savory fish cakes at home with the recipe PasGo Team shares below!

1. Cooking Snakehead Fish Hotpot with Bitter Melon

Ingredients You'll Need

• Snakehead fish 
  
• 500g pork bones
  
• 400g bitter melon
  
• 100g oyster mushrooms
  
• 150g shiitake mushrooms
  
• 500g fresh noodles
  
• Other types of meat of your choice
  
• Shallots, spring onions, chili
  
• Accompanying vegetables: water spinach, pumpkin flowers, basella alba
• Seasonings: cooking oil, sugar, salt, MSG, broth mix, fish sauce, pepper
  

Ingredients for Cooking Western Snakehead Fish Hotpot

How to Make Snakehead Fish Cakes

• Clean the snakehead fish thoroughly, remove the meat and bones (or you can buy pre-cleaned meat to make the fish cakes).
  
• Put the prepared snakehead fish into a bowl, along with shallots, spring onions, broth mix, salt, MSG, pepper, fish sauce, sugar, cooking oil, then mix well. Use a spoon to shape the mixture into cakes until it becomes dense and smooth. Then mold it into balls according to your preference and place on a plate.
  
• To make the snakehead fish cakes tastier, you should shape them well so that they will be firmer and more delicious after cooking.
  

Making Snakehead Fish Cakes or Stuffing Them into Bitter Melon

Preparation of Other Ingredients

• After purchasing bitter melon, wash it thoroughly, then cut it in half, remove the seeds, and slice diagonally for easy consumption. Place the bitter melon in the refrigerator to make it crispy and reduce bitterness.
  
• Clean the pork bones and soak them in salted water for 5 minutes to reduce the smell, then rinse them again with water and drain.
  
• Clean the oyster mushrooms and shiitake mushrooms, remove the stems, and cut them into bite-sized pieces.
  
• Peel and finely chop the shallots. Rinse and finely chop the spring onions and chili.
  
• Wash the water spinach, pumpkin flowers, and basella alba under running water, then cut them into bite-sized pieces.
  

Preparation of Ingredients for Cooking Snakehead Fish Hotpot

Preparing the Broth for Snakehead Fish Hotpot

Step 1: Place a pot of water on the stove, add pork bones, cover, and simmer for 30 - 45 minutes until the bones release all their sweetness.

Step 2: After 45 minutes, add the snakehead fish cakes, cook until they float to the surface, then add oyster mushrooms, season with spices to taste, continue cooking for 2 more minutes, then turn off the heat.

Presentation and Enjoyment

• Transfer the broth to a dedicated hotpot pot.
  
• When ready to eat, turn on the stove to bring the hotpot broth to a boil, then add bitter melon, shiitake mushrooms, and accompanying vegetables. Cook until the bitter melon, mushrooms, and vegetables are tender.
  
• In no time, you'll have a piping hot and delicious snakehead fish hotpot with bitter melon ready to enjoy. Serve with a side of snakehead fish cakes, a bowl of savory fish sauce, and a few slices of chili for extra flavor!

Presentation and Enjoyment of Snakehead Fish Hotpot

2. What vegetables are suitable for eating with snakehead fish hotpot?

PasGo Team introduces you to 9 types of vegetables that go well with snakehead fish hotpot, both delicious and nutritious.

Bitter melon: Known for its rich vitamins and minerals, bitter melon is highly effective in cooling the body, reducing inflammation, and detoxifying.

Green mustard leaves: Pairing green mustard leaves with snakehead fish hotpot will enhance both the nutritional content and benefits of the fish. Moreover, the crisp and sweet taste of green mustard leaves helps balance the palate while enjoying the hotpot.

White radish: This vegetable boasts beautiful ivory color, distinctive sweet flavor, and is packed with numerous vitamins, making it a common feature in Vietnamese restaurant menus.

Water spinach: Also known as morning glory, water spinach is a beloved choice for hotpot enthusiasts. Its mild sweetness, slight bitterness, and delicate aroma elevate the dining experience when paired with snakehead fish hotpot.

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