The family meal will be cozier if everyone gathers around the dining table with a hot hot pot. So let’s join in the kitchen with TasteVN to make this delicious dish with a simple recipe!
1. Sour Mango Grouper Hot Pot
Preparation
40 minutes
Difficulty
Easy
Ingredients for Sour Mango Grouper Hot Pot For 5 people
Grouper fish 1.5 kg Sour mango 200 gr Straw mushrooms 50 gr Pineapple 1/4 fruit (pineapple) Tomatoes 2 fruits Okra 100 gr Shallots 1 bulb Garlic 1 clove Fermented rice vinegar 1 teaspoon Annatto oil 2 tablespoons Bird’s eye chili 2 fruits Korean chili powder a little Seasoning greens a little (green onions/cilantro) Fresh vermicelli 1 kg Seasoning a little (sugar/salt/seasoning powder/MSG) Rice washing water a little
How to choose delicious sour bamboo shoots
- When buying bamboo shoots, you should choose those with a light yellow outer skin, a characteristic fragrant smell, and no floating residue.
- In addition, the bamboo shoots that are not soaked in chemicals should not be too shiny and do not look appealing.
- You should not choose sour bamboo shoots that have a foul smell, an outer skin color that is unusual, such as too white or brownish-yellow, with spots or being crushed.
How to prepare Grouper Hotpot with sour bamboo shoots
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Prepare the grouper
Choose fresh grouper fish, ask the seller to clean the fish’s intestines and scale it. At home, just wash the fish again to prepare it.
Use a knife to separate the head and body of the fish. Cut the fish body into small pieces about the length of a finger.
Use a knife to score both sides of the fish body so that it absorbs the seasoning evenly, then marinate the fish with 1 teaspoon of seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of MSG.
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Prepare other ingredients
Sour bamboo shoots peel off the outer skin and the tough part at the bottom. Then cut the bamboo shoots into thin slices and soak them in diluted salt water for 2 hours. After that, take the bamboo shoots out, rinse them with cold water, and let them drain.
Tomatoes should be washed, one should be deseeded and diced, and the other should be cut into wedges.
Pineapple should be peeled, washed, cored, with half sliced thinly and the remaining half diced.
Shallots and garlic should be peeled and minced. Green onions and coriander should have their roots trimmed, washed, and chopped.
Straw mushrooms should have their stems and damaged parts removed, washed, soaked in rice water with a bit of salt for about 30 minutes to clean them, and then rinsed again.
Take 2 small chili peppers and crush them.
Tip: It is important to choose mushrooms of moderate size, avoiding overly large ones. When cooking, do not cut the mushrooms in half as this will lose the sweet juice inside the mushrooms. -
Stir-fry the ingredients
Place a pot on the stove, add 2 tablespoons of annatto oil. Next, add the chopped shallots and garlic over low heat, sautéing until they become fragrant.
Add the diced pineapple and tomatoes and stir-fry together, then add 1 teaspoon of sugar.
Stir-fry for 1 minute, then add the sour bamboo shoots and continue to stir-fry. Season with 1/2 teaspoon of seasoning powder, 1/4 teaspoon of monosodium glutamate, and continue stir-frying for another minute before adding 1/2 teaspoon of Korean chili powder to make the broth look more appealing.
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Cook the hot pot
Pour 1 liter of water into the pot, bring it to a boil, then add 4 teaspoons of sugar, 3 teaspoons of seasoning powder, 1/2 teaspoon of salt, and 1 teaspoon of monosodium glutamate.
Add the sliced tomatoes, pineapple, 2 bird’s eye chilies, and mushrooms. Boil until the water is vigorously boiling, then add 1 tablespoon of fermented rice vinegar. Next, add the chopped green onions and coriander.
Note: You can adjust the seasoning to suit your family’s taste! -
Finished Product
So the sour mango grouper hotpot is complete, just add fish to the pot and enjoy it with vegetables and noodles, it’s wonderful!
The hotpot with broth has the rich sweetness of grouper, straw mushrooms combined with the sour taste of sour mango, tomatoes, pineapple, and the spiciness of chili is truly a perfect combination and very easy to make.
2. Spicy Sour Grouper Hotpot
Preparation
30 minutes
Difficulty
Easy
Ingredients for Spicy Sour Grouper Hotpot For 4 people
Grouper 1 kg Fresh noodles 1 kg Tomatoes 2 pieces Pineapple 1/4 piece (pineapple) Shallots 3 bulbs Chili 3 pieces Seasoning herbs A little (coriander/cilantro/dill/culantro) Pork fat 1 tablespoon Fish sauce 2 teaspoons Seasoning A little (salt/sugar/MSG/seasoning powder)
Ingredient Image
How to Prepare Sour and Spicy Grouper Hot Pot
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Prepare the Grouper
Choose fresh goby fish and ask the seller to clean the scales and remove the fish’s intestines so that when you get home, you only need to wash the fish again to prepare for cooking right away.
After cleaning, cut the fish into 3 parts: head, body, and tail. Cut the body of the fish into pieces about the size of a finger for easy eating.
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Prepare Other Ingredients
Wash the tomatoes and cut them into wedges. Peel the pineapple, take 1/4 of the fruit, remove the core and cut into pieces.
Peel the shallots and slice them thinly. Wash the chili peppers and crush them.
For the herbs, remove any wilted or spoiled leaves and wash them thoroughly.
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Sauté the ingredients
Put a pot on the stove, heat the pot, then add 1 tablespoon of pork fat. When the fat melts, add the sliced shallots and crushed chili peppers and sauté over low heat.
When the shallots become fragrant, add the tomatoes and pineapple. Season with 2 teaspoons of fish sauce and 1 teaspoon of seasoning powder, stirring well. When the mixture turns slightly golden, add 1 teaspoon of salt and 1 teaspoon of sugar and stir well.
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Cook the hotpot
Pour 1 liter of cold water into the sautéed mixture. Cover and cook over high heat until the water boils, then skim off the foam in the pot to make the water clearer.
Taste and adjust the seasoning to better suit your family’s preferences. Then add the remaining chopped tomatoes and the fish heads and tails. Boil once more, and the delicious sour and spicy grouper hotpot is ready.
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Final product
The hot sour and spicy grouper hot pot served with vermicelli and accompanying vegetables is just perfect.
The sour taste of the broth from tomatoes and pineapples along with the distinctive sweetness from fresh grouper will make any family praise its deliciousness. This is also a very easy-to-make hot pot, so why not get started right away!
How to choose fresh and delicious grouper
- The outside of the fish should be slimy and shiny, with scales that are not loose.
- Fresh fish will have clear eyes, and you can see the pupils inside.
- Gently lift the gills with your hand, and you will see a bright red color. When you press lightly on the fish flesh, especially the gills, it should feel firm and have good elasticity.
- When holding the fish, gently squeeze the anal area; it should not break and no internal fluid should spill out.
How to clean grouper properly to avoid fishy smell
- When buying grouper, scrape off the scales, remove the internal organs, rinse the fish with diluted salt water, then rinse again with cold water to make it cleaner and remove the fishy smell.
- You can also use lemon, vinegar, white wine, or coarse salt to rub on the fish skin to eliminate the slime and fishy smell, then rinse the fish with cold water.
Types of vegetables served with grouper hot pot
- Includes vegetables such as: banana blossom, water spinach, tần ô, water celery,…
- The vegetables bought should have the spoiled leaves trimmed off and any wilted parts discarded, then washed clean with water before use.
Above are 2 recipes for sour bamboo shoot and spicy grouper hot pot deliciously rich and appealing that are really simple to prepare a tasty dish at home. Let’s join TasteVN to make a grand meal for the whole family!
*Refer to images and recipes from 2 YouTube channels: Khanh Linh Bridal and LE BANG GIANG
