Sea bass is an attractive ingredient that can be used to make many delicious dishes. Today, TasteVN will share with you 2 recipes for cooking sea bass hot pot with taro and sour spicy flavor that is delicious and appealing. Let’s get cooking right away with this delicious hot pot.
1. Sea bass hot pot with taro
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sea bass hot pot with taro For 4 people
Sea bass 1 kg Fresh vermicelli 1 kg Fried tofu skin 100 gr Onion 50 gr Straw mushrooms 200 gr Taro 300 gr Green onion A little Coconut water 1.5 liters Minced shallot 1 tablespoon Minced garlic 1 tablespoon Ginger 1 bulb (20 gr) Fermented tofu 3 tablespoons Tapioca starch 2 tablespoons Cooking oil 100 ml Green vegetables 200 gr (side vegetables) Napa cabbage 200 gr (side vegetables) Common spices A little (Sugar/salt/seasoning powder/MSG)
How to choose fresh ingredients
How to choose delicious taro
- Size: Choose tubers that are medium-sized, not too large or too small.
- Shape: Choose those that are round and evenly shaped, resembling chicken eggs, with rough skin, plenty of roots, and soil adhering to the skin.
- Color: Choose taro with a milky white inner flesh that has many purple veins.
How to choose delicious tofu skin
- You should choose tofu skin that is slightly translucent, with a light yellowish-white color to ensure quality tofu skin without dye.
- Avoid choosing old tofu skin leaves that are moldy or have strange spots.
- You should buy from reputable stores to ensure the quality of the tofu skin. For packaged products, check that the packaging is intact and within the expiration date.
- Additionally, you can make it at home to ensure health safety and convenience.
How to choose fresh straw mushrooms
- For straw mushrooms, you should choose those that are round, still in bud, fresh, and of uniform size.
- Avoid choosing mushrooms that have bloomed, and black straw mushrooms are tastier than white ones.
- Note not to buy straw mushrooms that are soft or have a moldy smell.
How to prepare Mullet Hotpot with Taro
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Prepare the mullet
To remove the fishy smell of mullet, when you buy it, clean the scales, gut it, and remove the innards, thoroughly clean the blood along the backbone. Then, use salt to gently rub the surface of the fish to remove the sliminess, rinse it 2 – 3 times with water, and let it drain.
Cut the fish into 3 pieces: head, body, and tail. Use the body and tail for the hotpot.
Marinate the fish with 1 teaspoon of salt, 2 teaspoons of monosodium glutamate, 1 tablespoon of minced garlic, and 1 tablespoon of minced shallots, spreading evenly over the surface of the fish and let it marinate for about 30 minutes.
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Prepare other ingredients
Onions, peel, and cut into wedges. Ginger, scrape off the skin, wash clean, slice, and then julienne.
For taro, peel it, cut it in half, and soak it in a bowl of diluted saltwater for about 10 minutes, then rinse it with clean water and let it drain.
Straw mushrooms, cut off the stems, soak in diluted saltwater for about 10 minutes, then rinse again with cold water to drain.
Green mustard and napa cabbage, cut off the stems, cut into bite-sized pieces about 1 finger length, wash clean with water, and let it drain.
Green onions and cilantro, cut off the roots, wash clean, and cut into bite-sized pieces.
Take 3 tablespoons of fermented tofu and transfer it to a bowl, use a spoon to mash the tofu, then add 2 teaspoons of sugar, mix well until the sugar dissolves to make the dipping sauce for the hot pot. If you like it spicy, you can add chili to the tofu.
How to peel taro without itching- Leave the layer of dirt on the taro skin, then use dry hands to peel it. After that, soak the taro in diluted saltwater for 10 minutes before cooking.
- Note that during the soaking process, you should not put your hands directly into the taro.
- Wear gloves to peel the skin.
- If you happen to get itchy from peeling the taro, you can hold your hands over the fire, soak your hands in saltwater mixed with lemon juice, or crush green banana leaves and apply them to the itchy area for about 10 minutes to reduce the itch!
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Fried Barramundi and Tofu Skin
Place a pan on the stove, turn the heat to high, add 100ml of cooking oil to the pan, heat the oil until it boils, then reduce the heat to low. Next, add each piece of tofu skin to the pan and fry until golden and crispy on both sides, then remove to a plate to drain the oil.
After marinating the barramundi, add 2 tablespoons of tapioca flour and coat the surface of the fish evenly.
Using the same oil from frying the tofu skin, add each piece of fish and fry for about 5 minutes, then remove the fish to a plate to drain the oil.
Tip: Coat the surface of the fish evenly with tapioca flour before frying, which helps absorb moisture and reduces oil splatter when frying the fish.
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Cooking Hot Pot
Add about 1.5 liters of coconut water to the pot, season with 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, sliced ginger, stir well, then add the taro and fried barramundi to the pot.
Bring the hot pot broth to a boil over medium heat, then adjust the seasoning to taste.
When the water in the pot starts to boil, add the straw mushrooms and onions, and cook for about 5 more minutes until the broth boils again.
Finally, add the scallions and cilantro, stir well, and turn off the heat.
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Final Product
The barramundi taro hot pot is incredibly delicious and visually appealing. When serving, turn on the heat to warm the broth and dip the green vegetables and napa cabbage until just cooked, and enjoy with fresh noodles.
The broth is sweet, paired with tender, sweet barramundi, creamy taro, crunchy sweet straw mushrooms, crispy delicious tofu skin, and fresh sweet vegetables dipped in rich sweet soy sauce.
2. Sour and Spicy Barramundi Hotpot
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour and Spicy Barramundi Hotpot Serves 4
Barramundi 1 kg (1 fish) Water spinach 200 gr Water mimosa 200 gr Lotus flower 200 gr Water lily 200 gr Cherry tomatoes 100 gr Okra 50 gr Pineapple 1/2 fruit Calamondin 5 fruits Red onion 3 bulbs Lemongrass 2 stalks Vietnamese coriander 1 little Cilantro 1 little Fresh noodles 1 kg Chili powder 1/2 teaspoon Tomato sauce 1 tablespoon Chili sauce 2 tablespoons Cooking oil 2 tablespoons Common seasoning 1 little (Salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients:
How to choose fresh okra
- You should buy fresh, young okra with small size. Avoid choosing large okra as they are old and not tasty.
- You should not choose soft okra or those with bruises on the outside.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with smooth skin, plump and juicy, bright red color, and green stems.
- Avoid selecting those with dark spots or small black dots, and those with uneven colors that are both green and red.
- If you touch them and find them too soft or too hard, or if juice comes out, do not buy them as they may be spoiled.
How to choose fresh water spinach
- You should choose fresh bundles of water spinach with green leaves, intact stems, dry and free from pests and wilting.
- You can gently snap a part of the water spinach stem; if it breaks easily, it is fresh, but if the stem is tough and hard to break, do not choose it.
- You should not choose water spinach that is too brittle, with dark green leaves, shiny and smooth surfaces. This type of water spinach is often over-fertilized with nitrogen, which is not good for health.
- Do not choose bundles with overly thick stems; instead, opt for those with moderate stems and small tips, as they will be much tastier and crunchier.
How to make sour and spicy snakehead fish hotpot
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Prepare snakehead fish
To remove the fishy smell of snakehead fish, clean the gills, scale it, cut off the fins and tail, and remove the intestines, then rub salt evenly on the fish to remove the slime. After that, rinse thoroughly 2 – 3 times with water until clean and let it drain.
Use a knife to cut the snakehead fish into bite-sized pieces about 2 finger lengths.
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Prepare other ingredients
Lemongrass smashed and minced. Shallots peeled, smashed, and minced. Vietnamese coriander and sawtooth coriander washed and chopped.
Calamondin cut in half, squeezed for juice, and remove the seeds to avoid bitterness when cooking. Pineapple peeled, eyes removed, then sliced in a fan shape.
Shoots of water lily picked to discard bad flowers and old stems. Soaked in diluted salt water for 10 minutes, then rinsed with clean water and drained.
Water spinach and water mimosa washed clean, removing damaged leaves, then chopped. Lotus flower peeled, cut into bite-sized pieces, washed, and drained.
Okra washed, cut off the top, then diagonally sliced into bite-sized pieces. Tomatoes washed and drained.
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Cooking hot pot
Place a pot on the stove, turn on medium heat to warm the pot, add 2 tablespoons of cooking oil and sauté minced shallots along with minced lemongrass, then add 1/2 teaspoon of chili powder, 1 tablespoon of ketchup, and 2 tablespoons of chili sauce and stir well to create color.
Next, add pineapple and stir-fry together, seasoning the mixture with 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of seasoning powder, stirring well.
Then add 1.5 liters of water and boil the hot pot water, adjust the seasoning to taste.
When the hot pot water boils, add lime juice and adjust the seasoning to taste, then add fish and okra, and continue cooking until the fish is done, then remove the fish to a plate.
Lower the heat and then add tomatoes, Vietnamese coriander, and cilantro into the pot and invite everyone to enjoy.
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Final Product
You put the noodles in a bowl, add fish, dip the vegetables in the hot pot until the vegetables are cooked, then add the vegetables to the bowl, and pour in more broth to enjoy.
The hot and fragrant hot pot broth with a sour, sweet, and spicy taste, the soft and delicious fish, and the crunchy fresh vegetables are truly tempting, aren’t they? If you use a bowl of chili fish sauce, it can’t get any better.
How to Choose Fresh and Delicious Barramundi
- For whole fish, you should choose those that are healthy and move actively. Fresh barramundi usually has a slightly larger head and a pointed snout.
- You should also pay attention to choosing fish with intact dorsal and tail fins. Fresh fish also has a round tail, gray body, and naturally silver belly.
- For filleted fish, choose pieces that are light pink, not too dark or too light. The flesh should have good elasticity and especially should not be leaking fluid or have a foul smell.
How to Clean Barramundi Without a Fishy Smell
- When buying barramundi, scale it, gut it, and remove the internal organs. Use lemon to gently rub the surface of the fish to remove the slime, and rinse thoroughly with water. Do not rub the lemon for too long as it will cook the fish’s skin.
- If you don’t have lemon, you can rub it with salt or wash the fish with cold water mixed with a little alcohol or vinegar.
- You should remove the blood along the fish’s backbone to reduce the fishy smell.
- Continue to rinse the fish with clean water once more, then place it in a colander to drain.
- Additionally, you can buy pre-cleaned fish at supermarkets or reputable food stores to save time.
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It’s really simple to make delicious sweet and sour snakehead fish hotpot with taro right at home, isn’t it? Let’s cook together with TasteVN, wishing you success!
*Refer to images and recipes from the YouTube channel: Co Mai Vlog and My Huynh Channel
