2 ways to cook delicious and nutritious seabass hotpot for a weekend meal

Prepare the fish

After purchasing the fish, use a knife to scrape off the scales, cut off the gills and fins, then make an incision along the belly of the fish to remove any remaining entrails.

Next, wash the fish with salt water to clean it, then rinse with cold water and let it drain.

Use a knife to cut the fish into three parts: the head, body, and tail.

Prepare the vegetables

For the white radish, peel it, wash it thoroughly with water, then cut it into small pieces and divide it into 4 parts.

Next, wash the tomatoes and then cut them into wedges.

For the celery, cut off the root, soak it in salt, wash it thoroughly, and then cut it into short pieces for easy eating.

Cook the sweet fish hotpot

Put a large pot of water on the stove, add the white radish and 1 teaspoon of salt, and cook until the water boils and the radish is tender to extract the sweetness.

When the radish is soft, add the fish to the pot and cook on medium heat. When the fish is nearly cooked, add the prepared tomatoes and continue cooking on medium heat.

Then, add 2 teaspoons of salt and 1 teaspoon of monosodium glutamate and continue cooking for about 5 more minutes.

Completion

You prepare a stainless steel hot pot and then scoop the cooked fish, add the broth and vegetables into the pot, and place it on the gas stove to heat it up.

Next, you add celery and sprinkle an additional tablespoon of fried onion before enjoying it right away.

Final product

The pomfret hot pot cooked with sour broth looks simple but is extremely delicious, with firm, tender, and sweet fish meat, and the broth having a lightly sweet and sour flavor that is just right for the palate, plus the special aroma of celery makes it absolutely wonderful.

This hot pot dish is best served with fresh noodles, along with a bowl of chili fish sauce for dipping the fish, making it incredibly tasty!

Prepare and marinate the fish

When buying fish, you should ask the seller to clean and remove all the fish’s internal organs. Therefore, at home, you only need to use scissors to cut off any remaining fins and rinse with coarse salt.

Then, wash it thoroughly with water and cut it into bite-sized pieces. Finally, rinse briefly with water to remove any remaining fish blood and let it drain before marinating with 1/2 teaspoon of salt.

Prepare other ingredients

For tomatoes, cut each one into 4 pieces to remove the seeds and dice them finely. Lemongrass, cut into pieces about 2 – 3 finger lengths and crush them.

After removing the eyes from the pineapple, cut it into slices about 1/2 finger thickness. Wash the cilantro and chop it finely.

For snow mushrooms, trim off the dirty stems and rinse in diluted salt water, then rinse with clean water and let them drain. If the mushrooms are too long, cut them in half, avoiding cutting them too small.

For napa cabbage, also trim off the root, separate the leaves, and soak them in diluted salt water for 5 minutes, rinse with clean water, and cut into pieces about 1 finger width.

Stir-fry the ingredients

Place a pot on the stove, turn the heat to high to heat 3 tablespoons of cooking oil. Next, add 1/2 tablespoon of minced garlic and 1/2 tablespoon of minced shallots to the pot to sauté with the lemongrass (prepared), stir-fry until the ingredients are slightly golden, then add the tomatoes (prepared).

Stir the mixture evenly for about 5 minutes over medium heat and add 1.5 liters of filtered water, stirring well.

Cook the hot pot

Add 1.5 liters of filtered water to the pot, stir well and bring to a boil over high heat. When the water boils, add 1/2 jar of sour and spicy hot pot sauce to the pot, stir well, and add all the pineapple (prepared).

Cook for about 10 minutes, then season with 1/2 teaspoon of monosodium glutamate, 2 tablespoons of sugar, 1 tablespoon of seasoning powder, and 1/2 tablespoon of fish sauce, then adjust to taste.

If you want to increase the sourness of the hot pot, you can add 1 tablespoon of tamarind paste, stirring well.

Finally, add 2 chili peppers and chopped cilantro to the hot pot, then turn off the heat.

Final Product

The hot pot broth is spicy and sour, with an enticing aroma from lemongrass, sour and spicy flavors from the sauce and tamarind, especially the bright red color of tomatoes. When eating, you should add the pomfret fish into the hot pot along with vegetables and mushrooms.

As you eat, blanch the vegetables and mushrooms as needed and enjoy the firm, sweet flesh of the pomfret fish.

When enjoying the spicy and sour pomfret hot pot, it is best to accompany it with fresh vermicelli!