2 ways to cook delicious and flavorful snakehead fish hotpot like at a restaurant

Using salt and vinegar

For snakehead fish, we combine vinegar and salt not only to eliminate the fishy smell but also to remove the slimy part of the fish. Mix salt and vinegar evenly, then rub it on the snakehead fish several times until it is no longer slimy, then rinse with water.

Using ash

Take a portion of ash and rub it around the snakehead fish, then rinse it clean with water.

Using hot water

Boil a pot of hot water at about 70 – 80 degrees Celsius, then pour it into a basin with the eel along with 1 tablespoon of salt.

Gently use your hands to wipe off the slime on the body of the eel, then rinse it with cold water several times before cooking.

Using banana leaves

Use fresh banana leaves, crush them well, and rub them several times on the body of the eel. Then rinse the eel thoroughly with water.

Remember to crush the fresh banana leaves well to release the sap, which helps to remove the slime of the eel.

Prepare the ingredients

Pork bones should be washed clean and then briefly boiled with water. After that, wash them again and simmer for about 2-3 hours. Note that while simmering, you should regularly skim off the foam to keep the broth clear.

The eels should be cleaned of slime and left whole, then marinated with a little pepper and salt.

Fresh herbs should be picked, cut into bite-sized pieces, then washed and drained. For safety, you can soak them in diluted salt water for about 10-15 minutes.

Cook the eels

Heat a pan, sauté the onion and garlic until fragrant, then pour in the bone broth.

Next, add the giang leaves and eels, then bring to a boil. Taste the broth; if it has a slightly sour flavor that suits your family’s taste, it’s ready.

Finished product

With the delicious, fatty white fish meat that has high nutritional value, eating it feels fragrant and leaves a memorable taste. The sour broth from the giang leaves and the aromatic smell of accompanying vegetables. Eating it combined with fresh vermicelli is truly wonderful.

Prepare the ingredients

Wash the fish thoroughly, removing the slime using methods such as salt and vinegar, banana leaves, etc.

Pick the bitter vegetables, discarding the roots and keeping only the young leaves, then wash them and let them drain. Crush the galingale leaves.

Wash the tomatoes and cut them into wedges. Cut the tofu into small pieces for eating. Peel the shallots and garlic, wash them, crush, and mince them.

Cook the fish

First, heat a pan on the stove, sauté the shallots and garlic until fragrant, then add the tomatoes and stir-fry together.

Stir continuously until the tomatoes are soft, then add about 1 liter of water and bring to a boil, skimming off the foam.

Add the tamarind water and crushed galingale leaves, season with a little seasoning and salt for the hotpot broth to taste.

Final Product

The flavor of the white snakehead fish is delicious and rich. The broth has a fragrant hint of garlic and fried onions, along with a bitter vegetable flavor when served together.