Hot Pot with snakehead fish is a dish that carries the distinctive flavors of the South. The dish entices with its delicious aroma and the rich taste of snakehead fish blended with other spices that will make you long for it. Let’s join TasteVN in the kitchen and make it right away!
1. How to clean snakehead fish
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for How to clean snakehead fish For 4 people
Snakehead fish 1 kg
Ingredient images
How to process How to clean snakehead fish
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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.
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Using ash
Take a portion of ash and rub it around the snakehead fish, then rinse it clean with water.
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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.
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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.
2. Eel hot pot with sour leaves
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Preparation
40 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Eel hot pot with sour leaves For 4 people
Eel 500 g Pork bones 300 g Fresh noodles 1 kg Sour leaves 100 g Bunch of shallots – minced garlic – green onions 30 g
Accompanying vegetables: banana flower, shredded water spinach, bean sprouts, water mimosa.
Seasonings: seasoning powder, fish sauce, salt, pepper, cooking oil.
How to make Sour fish hotpot with giang leaves
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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.
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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.
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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.
3. Fish hot pot with bitter vegetables
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Preparation
35 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for fish hot pot with bitter vegetables For 4 people
Eel 500 g Bitter vegetables 500 grams Fresh vermicelli 1 kg Tomatoes 4 pieces Firm tofu 4 pieces
Tips for choosing ingredients:
When using bitter vegetables, you should only choose young leaves and discard the older stems. For eel, do not remove the intestines but keep the whole fish, you can cut off the tail. To prevent the fish from wriggling, you can put it in the freezer for about 10 – 15 minutes before preparing it.
Accompanying vegetables: shredded water spinach, banana flower, water lily
Chopped shallots, chili, knotweed, coriander, lime, a little giang leaves
Seasoning: fish sauce, seasoning powder, salt, pepper, cooking oil
How to prepare bitter vegetable fish hotpot
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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.
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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.
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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.
Hope this article has provided you with a delicious snakehead fish hotpot recipe that captures the rich flavors of the Mekong Delta. Wishing you success in your cooking!
