Tips for cooking delicious and fragrant snakehead fish hotpot to treat the whole family at the weekend

Snakehead fish hotpot with the mild sour taste of galangal leaves, fatty snakehead fish becomes an attractive dish for you to treat your whole family at the weekend.

Tips for cooking delicious and fragrant snakehead fish hotpot to treat the whole family at the weekend

Ingredients: 

- Snakehead fish 300g

- Galangal leaves 100g

- Shredded banana flower 60g

- Water spinach 100g

- Tomato 100g

- Spearmint 100g

- Laksa leaves 10g

- Seasonings: garlic, seasoning powder, fish sauce, salt, sugar, pepper, cooking oil, satay sauce...

How to cook snakehead fish hotpot:

Prepare the ingredients:

- Keep the snakehead fish whole, just clean and remove the slimy, fishy smell by rinsing the fish with a little diluted salt water.

- Wash the galangal leaves thoroughly. Take the clean leaves and crush them.

- Pick the water spinach, discard the leaves, and wash the stems, then break them into short pieces.

- Wash the banana flower thoroughly. Wash the tomato and cut into wedges.

- Finely minced garlic.

Cooking snakehead fish hotpot

Heat some cooking oil in a pot, wait until hot, then add finely minced garlic and sauté until fragrant. Next, add tomatoes and stir-fry evenly, then pour in water and simmer until boiling, then add crushed galangal leaves. Season with some more spices to taste.

Next, ladle the broth into a hotpot and add cilantro and satay sauce to give the snakehead fish hotpot a spicy and rich flavor.

Now the snakehead fish hotpot is ready, serve it on the table. Enjoy the hotpot with vermicelli, water spinach, and shredded banana flower. As you eat, add more vegetables and fish as desired. The sour taste combined with the sweet, fatty snakehead fish will surely make your family meal much more enjoyable.

Source: Mytour

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Reference: Travel guide from Mytour