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Preparation
25 minutes
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Cooking
25 minutes
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Difficulty
Easy
Carp is famous for its high nutritional value and tender, delicious meat, making it very suitable for cooking into incredibly attractive and flavorful hot pot dishes with simple steps that will impress diners from the very first bites. Let’s get cooking and make carp hot pot with pickled mustard greens to change up the weekend meal!
Ingredients for Carp Hot Pot with Pickled Mustard Greens Serves 4
Carp 1 kg Carp roe 500 gr Pickled mustard greens 500 gr (fermented mustard greens) Tomato 2 pieces Dill 50 gr Shallots 3 bulbs Turmeric 1 piece Chili 1 piece Cooking oil 2.5 tablespoons Vinegar 300 ml Common seasonings a little (salt/ seasoning powder/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh carp
- When buying carp, you should choose live fish that swim vigorously, have bright eyes, and evenly grown scales without any bruises or looking too emaciated.
- Prioritize buying river carp because farmed carp will not be as nutritious and flavorful. A simple tip to distinguish river carp from farmed carp is to look at the body shape (farm-raised carp will appear longer and slimmer, while river carp will look rounder and plumper).
- Do not choose carp with a bloated belly, as it may contain a lot of fat or an unusually large intestine due to farming, but usually, its meat will be less sweet and less nutritious.
How to choose fresh tomatoes
- When buying tomatoes, you should select those with bright red color, plumpness, uniform color, feel firm when held, and have a distinct natural fragrance.
- Additionally, freshly picked tomatoes often still have green stems firmly attached to the fruit, and it’s best to choose medium-sized tomatoes that are neither too large nor too small so that when eaten, they do not have an overly sour or bland taste.
- Do not choose tomatoes that have been artificially ripened with a light yellow-pink color, unusually large size, and no scent when smelled, as they will not be sweet and tasty.
How to choose delicious pickled vegetables (salted mustard greens)
- Delicious pickled vegetables usually have a slightly yellowish green color, with a fragrant smell from the natural fermentation process. When tasted, you can feel that the mustard greens have a pleasantly sour taste and a certain crispness.
- Prioritize choosing pieces of pickled vegetables that have large, intact stalks, with clear brine and no signs of mold.
- Do not choose pieces of pickled vegetables with leaves that are too yellow or too green, as they may be newly pickled and not sour enough or have been pickled for too long and are about to spoil.
- In addition, to ensure safety, you can make pickled vegetables at home using the recipe shared by TasteVN below.
-800x450.jpg "How to make delicious and simple hot carp hotpot with fermented vegetables at home 2")
How to make Carp Hot Pot with Pickled Vegetables
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Prepare the carp
For convenience in preparation, you can ask the seller to clean the scales, gills, and intestines of the carp beforehand. When you get home, you just need to remove the fishy smell by soaking the fish in a mixture of 300ml of vinegar for about 10 minutes and then rubbing salt on the fish.
Rinse thoroughly with water and then cut into 3 sections: head, body, and tail or cut into bite-sized pieces.
For the carp roe, you just need to wash it with diluted saltwater, rinse with cold water, and then let it drain.
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Prepare other ingredients
Wash the tomatoes, remove the stems, and cut them into wedges. After peeling, wash the shallots and slice them thinly.
For the dill, just trim the roots, rinse with clean water, and cut into long segments.
For the pickled mustard greens, chop them into bite-sized pieces and rinse them thoroughly about 2 – 3 times with water.
Wash the turmeric, peel off the skin, and crush it.
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Fry the carp
Heat a pan on the stove, add about 2 tablespoons of cooking oil, then add all the chopped carp and fish roe.
Fry over medium heat for about 4 minutes until both sides of the carp and the fish roe are firm, then turn off the heat and place them on a plate lined with a layer of chopped dill.
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Cooking sour hotpot and finishing
Add 1/2 tablespoon of cooking oil and the sliced shallots into the pan, sauté evenly over medium heat until the shallots are fragrant, then add all the tomatoes cut into wedges along with the squeezed sour vegetables.
Stir-fry for about 1 minute until the tomatoes are slightly soft, then season with 2 teaspoons of seasoning powder and 1 tablespoon of sugar, stirring for about 2 minutes for the tomatoes and sour vegetables to absorb the seasoning, then add crushed turmeric and 1 chili pepper.
Stir well, then add 1 teaspoon of monosodium glutamate, mix thoroughly, then add about 500ml of water.
Cook over medium heat for about 5 minutes until the hotpot broth boils, then you can transfer it to the electric hotpot, next add the fried carp and dill, then serve it on the table to cook and enjoy!
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Finished Product
The hot pot of carp stewed with sour vegetables is steaming and fragrant. When you eat it, you will feel the sweet and sour taste of the hot pot broth combined with the tender sweetness of the carp meat and the crispy, mildly sour flavor of the sour vegetables.
You can enjoy this hot pot with fresh noodles or white rice, and adding a bowl of spicy fish sauce makes it super delicious. Cook it and invite your friends and family this weekend!
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Hope that through the detailed steps how to make carp stewed with sour vegetables above, you can successfully prepare a hot, delicious, and nutritious hot pot to enjoy with your family!
