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During festive occasions or leisurely weekends, gathering with family around a pot of savory fish hot pot, ensuring the fish remains fresh and accompanied by various dipping vegetables, is truly delightful.
Fish is a type of food rich in essential nutrients such as calcium, iron, protein, vitamin A, and D, which are vital for human health. However, not everyone knows how to prepare a delicious fish hot pot that is not fishy. Check out the secret recipe for cooking fish hot pot below the article.
Ingredients for Cooking Fish Hot Pot
- 2kg of fresh fish (carp, grass carp, or catfish...)
- 500g of bone broth
- 500g of beef belly or beef loin
- 500g of fresh mantis shrimps
- 300g of fresh clams
- 5 tomatoes
- 4 pieces of tofu sheets
- 3 ripe tamarinds or 1 small bowl of sour tamarind soup base
- 5 stalks of spring onions, a small bunch of cilantro, a bunch of dill
- Various greens: kale, water spinach, Vietnamese coriander...
- Seasonings: seasoning powder, fish sauce, salt, pepper
- 1.5kg of fresh vermicelli
- 2 fresh chili peppers, 1 lime
Ingredients for cooking non-fishy fish hot pot
How to cook delicious fish hot pot
Step 1: Prepare ingredients for cooking fish hot pot
- After purchasing fresh fish, clean off the fish scales, remove the guts and black parts inside the fish. Then, rub salt all over the fish to remove any sliminess and fishy smell.
- Rinse the fish again with water, then separate the bones and meat. Cut the fish meat into bite-sized pieces and marinate with 1 teaspoon of pepper, 3 slices of fresh chili, a little chopped shallots, and a splash of fish sauce. Mix well and let the fish marinate for 20 - 30 minutes to absorb the seasoning.
- Wash tomatoes and slice thinly.
- Arrange beef on a plate, thinly slice beef sirloin.
- Prepare fresh tiger prawns by removing the heads and discarding the black vein along the back. Rinse them thoroughly with water and drain.
- Soak clams in water with rice and a few slices of chili to release any dirt and impurities. Let them soak for 30 minutes, then remove, rinse thoroughly, and drain.
- Cut tofu into small pieces.
- Soften ripe tamarind in warm water, then mash it with a spoon and strain it through a sieve to extract the tamarind juice. If using tamarind paste, mix it with a little water, then strain the mixture to extract the tamarind water separately.
- Clean and finely chop spring onions, cilantro, and Vietnamese coriander.
- Wash and soak water spinach, Chinese chives, and morning glory in diluted salt water for 20 minutes, then remove, rinse, and drain.
- Blanch fresh rice vermicelli in boiling water to remove sourness, then drain and arrange on a plate.
- Crush and finely chop dried shallots, garlic, and thinly slice fresh chili after washing them.
Prepare ingredients for fish hotpot
Step 2: Fry the tofu until golden brown
- Heat a pan on the stove and add a sufficient amount of cooking oil. Wait until the oil is hot, then add the tofu slices and fry until golden and crispy on all sides. Remove and place on a plate lined with paper towels to absorb excess oil.
Fry the tofu until golden brown
Step 3: Simmer the bones to extract broth
- Prepare the bones by scrubbing them with a bit of salt, then rinse thoroughly with water. Place the bones in a pot with some boiling water. Once the water is boiling, remove the bones and rinse them again.
- Next, heat a pot on the stove with 2 tablespoons of cooking oil. Add dried shallots and minced garlic to sauté until fragrant. Then add the prepared bones, fish bones, and fish heads to stir-fry briefly with a bit of seasoning salt, fish sauce, and MSG until the bones firm up. Then add 2 liters of filtered water and simmer for 60 minutes to extract the sweetness from the bones.
- Once the bones are simmered, remove them and set aside.
Extracting broth from simmered bones
Step 4: Cook the fish hotpot broth
- Heat another pan on the stove with 2 tablespoons of cooking oil. Add dried shallots and minced garlic to sauté until fragrant. Then add tomatoes and chili to stir-fry until the tomatoes soften. Add tamarind water or tamarind paste, season with a bit of seasoning salt, MSG, and fish sauce. Bring to a boil.
- Then add the previously prepared bone broth and simmer until boiling. Adjust the seasoning to taste, with a balance of sour and spicy flavors. Then add spring onions, Vietnamese coriander, and fried tofu.
Cooking the fish hotpot broth
- When eating, arrange all ingredients around the hot pot, pour the broth into a smaller pot, then add the ingredients into the pot.
The finished fish hot pot is not fishy
The fish hot pot has a delicious flavor, with the harmonious blend of the sweet taste of bone broth, the tangy aroma of sourness, the fish meat cooked just right to be tender and delicious without being fishy. Various accompanying fresh and cool greens, the hot pot broth when eaten with vermicelli creates a perfect combination. If you prefer spicier flavors, you can add a little chili sauce to the hot pot to increase its attractiveness.
Finished fish hot pot without fishy taste
We have successfully completed the delicious homemade fish hot pot without any fishy taste. Hopefully, this article will provide you with valuable and interesting information about the delightful fish hot pot dish. You can confidently showcase your culinary skills right in your own home.
