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While there are many daily dishes you can create with catfish, have you ever tried making catfish hotpot? Today, PasGo introduces you to 4 delightful ways to cook aromatic and tempting catfish hotpot with simple and easily accessible ingredients: tangy and spicy catfish hotpot with bamboo shoots, spicy and sour catfish hotpot, catfish hotpot with galangal leaves, and authentic Thai catfish hotpot.
Catfish, also known as snakehead fish, belongs to the catfish family. It is a marine fish with dark skin and firm, protein-rich meat containing omega, calcium, and more. Consuming catfish is beneficial for preventing arterial plaque, high blood pressure, and heart disease. Cooking catfish into various delicious dishes is a great way to incorporate it into your daily meals. A pot of catfish hotpot for the weekend with family or gatherings with friends will surely bring joy!
1. Tips for selecting fresh, delicious, and firm catfish
To craft delicious daily dishes from catfish, you need to know how to choose quality catfish with the tips below:
- Firstly, focus on the fish's eyes. Fresh catfish will have bright, sparkling eyes, revealing a clear view of the pupil inside. In contrast, if the fish is no longer fresh, its eyes will appear cloudy and dull.
- Gently press on the fish's body. If the catfish is fresh, it will exhibit good resilience.
- Carefully flip the fish's gill cover. If it's fresh and firm, it should display a vibrant red hue, while a deteriorating catfish may show a deep red or darkened color.
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Choosing fresh catfish enhances the flavor of your catfish hotpot
2. How to cook Delicious Central Vietnamese Sour Catfish Hotpot
Ingredients for Sour Catfish Hotpot
Ingredients for preparing authentic Central Vietnamese Sour Catfish Hotpot for 4 servings include:
- Select a vibrant catfish weighing around 1 kg. Opt for a lively body and a petite head.
- Sour bamboo shoots weighing 0.5 kg.
- 3 ripe tomatoes.
- Either 0.5 kg of cow leg bones or pork spine bones.
- Hotpot vegetables: Chinese chives, water spinach, mustard greens...
- Seasoning greens: onions, cilantro, garlic, basil, ginger leaves.
- Seasonings: MSG, fish sauce, broth cubes, satay sauce...
- Accompanying choices: Rice vermicelli, noodles, according to preferences.
Preparing Ingredients
- Clean the catfish by removing scales, gills, and guts. Rinse thoroughly and rub salt all over to eliminate any fishy taste.
- Cut the fish into small pieces or debone to extract the meat. Marinate the fish with a pinch of broth cube, pepper, and fresh herbs to reduce the fishy taste and enhance the aromatic flavor in the hotpot.
- Dice the pork bones and simmer them. During simmering, add a bit of salt to quicken bone tenderness. Occasionally skim off the floating foam to clarify the broth.
- Wash and drain various types of vegetables. Finely chop the seasoning greens.
- Tear the sour bamboo shoots into bite-sized strips. You can also blanch them in boiling water for 1-2 minutes to detoxify.
Preparing catfish sour bamboo shoot hotpot is quite simple and easy
Proceed with cooking Central Vietnamese Sour Catfish Hotpot
- Heat up the old oil, add garlic to sauté until fragrant, then add tomatoes to stir-fry.
- When the tomatoes are soft, add the sour bamboo shoots and stir-fry for 1-2 minutes. Transfer the mixture to the prepared hotpot water, then add satay sauce to give the hotpot an enticing color. Season to taste.
- For catfish, if sliced, add them at this step. If deboned, it's advisable to immerse the fish in the hotpot with vegetables to prevent breakage.
- Let the hotpot boil for about 10 minutes, arrange vegetables around the hotpot, add chopped onions, coriander, and small ginger leaves. Now, enjoy the feast.
The finished product of Central Vietnamese Sour Catfish Hotpot - a daily delightful and tempting dish
2. How to cook delicious and spicy Catfish Hotpot
Ingredients for Catfish Hotpot
Ingredients for cooking delicious and spicy Catfish Hotpot for 4 servings include:
- 2 heads of fresh swamp eel.
- 3 tomatoes.
- 5 fresh chili peppers.
- 20g shiitake mushrooms.
- 2 sour star fruits.
- ½ pineapple.
- 0.5 kg of cow leg bones or pork spine bones.
- Hotpot vegetables: Basil, banana blossoms, water spinach…
- Aromatic herbs: shallots, dill, lemongrass, garlic, scallions.
- Seasonings: MSG, fish sauce, broth cubes, satay sauce…
- Fresh vermicelli: 1kg.
Prep the ingredients
- Clean the fish head, cut into pieces, marinate with fish sauce and pepper for about 30 minutes to absorb the spices.
- Wash and drain various types of vegetables.
- Cut the ripe mango, star fruit, and slice the tomatoes.
- Simmer the bones for about 30 minutes, don't forget to skim off the foam for clear broth.
- Crush half of the lemongrass, finely chop it, and tie the remaining half.
Proceed with the method of cooking Spicy Sour Barramundi Hot Pot.
- Sauté garlic, lemongrass until fragrant, then add half of the tomatoes and shiitake mushrooms, stir until soft, and transfer to a plate.
- In the same pan, fry the fish head until golden brown on both sides.
- Once the broth from the bones is ready, pour part of the tomato sauce, fish head, previously tied lemongrass, chopped chili, remaining tomato sauce, khế, and pineapple. Season to taste.
The Spicy Sour Barramundi Hot Pot, when completed, will have a vibrant yellow color from the tomato sauce, blending the sour and spicy taste of the broth with the rich flavor of the barramundi.
Many people love this method of cooking Spicy Sour Barramundi Hot Pot.
3. How to cook delicious Barramundi Hot Pot with galangal leaves
Ingredients for Cooking Barramundi Hot Pot
Ingredients for cooking Barramundi Hot Pot with galangal leaves for 4 people include:
- Barramundi fish, about 1 kg.
- Tomatoes, 3 pieces.
- Beef bones or pork knuckles, 0.5 kg.
- Clams, squid.
- Onions, taro.
- Watercress, sesame flower, bitter vegetables, spinach, banana flowers.
- Fresh herbs: onions, coriander, mint, lemongrass, garlic, basil.
- Seasonings: MSG, fish sauce, broth powder, satay...
- Rice vermicelli, noodles, according to personal preference.
Prepare the ingredients
- For the fish and various vegetables, follow the same steps as preparing the spicy sour fish hotpot.
- Soak the clams to clean off the sand just before cooking.
- Clean the squid, remove the ink sac, rinse with white wine to eliminate the fishy smell, then slice into bite-sized pieces.
How to make the broth for Fish Hotpot with Galangal Leaves
- Boil the bones to make the hotpot broth more flavorful.
- Sauté garlic and onions, then add shallots and straw mushrooms, stir-fry until cooked, and set aside.
- In the same pan, fry the sweet potatoes briefly for an appealing color.
- Add half of the tomatoes and stir-fry until soft to create a visually appealing color.
Proceed with the method of cooking Fish Hotpot with Galangal Leaves.
Then, transfer all ingredients into the broth, adding galangal leaves last. Season with spices to taste.
Clams and squid are added just before eating. The special feature of the Fish Hotpot with Galangal Leaves is the addition of seafood, enhancing the allure of the hotpot with the tangy taste of galangal.
When enjoying Fish Hotpot with Galangal Leaves, you will experience the refreshing taste of galangal.
4. How to Cook Delicious Thai Hotpot with Fish
Thai Hotpot is a familiar dish to many, but have you tried combining Thai hotpot with fish? Let's explore this new dish, Thai Hotpot with Fish, together with PasGo.
Ingredients for Cooking Thai Hotpot with Fish
Ingredients for cooking Thai hotpot with fish for 4 people include:
- 1 Fresh Bream Fish.
- 3 Tomatoes.
- 0.5 kg of Pork Bones or Pork Knuckles.
- Clams, Squid, Shrimp.
- Onions, Mushrooms.
- Thai Hot Pot Spice Mix Packet.
- Herb Vegetables: Onions, Coriander, Lemongrass, Garlic, Ginger, Basil.
- 2 Lemons, 10 Kaffir Lime Leaves.
- Seasonings: MSG, Fish Sauce, Seasoning Powder, Satay Paste, Sugar…
- Vermicelli, Noodles for serving based on preference.
Preparing Ingredients
- Clean and cut the squid into bite-sized pieces, marinate with basil for fragrance.
- Soak clams in water to release dirt. Clean shrimp, removing the black vein, and rinse with water.
- Prepare sea bass similar to sour fish soup with bamboo shoots.
- Wash various vegetables thoroughly.
- Arrange shrimp, squid, clams, and fish neatly on a plate for a beautiful presentation, surround with vegetables.
Boil Thai Sea Bass Hot Pot Broth
- Simmer bones as mentioned above.
- Sauté garlic, lemongrass, add tomatoes for a beautiful color.
- Pour the bone broth with tomatoes, add lime leaves, onions, and Thai hot pot seasoning to enhance the aroma of the broth.
Enjoying the Fragrant Thai Sea Bass Hot Pot
- When eating, add clams first to enhance the sweetness of the broth. Due to the combination of various seafood in this hot pot, it's advisable to season it slightly. When adding sea bass, squid, and shrimp to the hot pot, they will release a naturally sweet and delicious flavor.
Sea bass has a sweet, rich taste, complementing the characteristic spicy and sour flavor of Thai hot pot. Comparatively, the spiciness of the sea bass hot pot is milder than that of Thai sea bass hot pot.
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Finished product of Thai-style spicy sea bass hot pot
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Khanh An
