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Preparation
1 hour 15 minutes
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Cooking
15 minutes
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Difficulty
Easy
If you are too familiar with dishes made with barramundi fish, then today let’s join cooking with Điện máy xanh to change the flavor of barramundi fish hot pot with sour and sweet barramundi fish hot pot cooked with sour leaves. This hot pot dish promises not to disappoint you! Why wait any longer to try it right away.
Ingredients for Barramundi Fish Hot Pot with Sour Leaves For 4 people
Barramundi fish 1 kg Sour leaves 1 bunch Sour bamboo shoots 200 gr Tomato 1 piece Garlic 3 cloves Thai hot pot sauce 1 tablespoon Satay 1 teaspoon Molasses 1/2 teaspoon MSG 1/2 teaspoon Pepper 1/2 teaspoon Sugar 1 teaspoon Fish sauce 1 tablespoon
How to choose fresh ingredients
How to choose fresh cobia fish
- You should choose wild cobia over farmed cobia because wild cobia has a more delicious flavor, will be fresher and less fishy.
- For whole cobia, choose those with bright, clear eyes; gills that are still red; firm and elastic flesh; the fish should not have a slimy coating; skin color should be bright.
- For sliced cobia, ensure the meat is firm, not mushy. The ridges on the fish meat should be prominent and the slices should not turn brown or have an unpleasant smell.
How to choose fresh sour leaves
- You should choose bunches of sour leaves that are bright green, intact leaves, and when tasted, have a characteristic tangy flavor.
- Freshly picked sour leaves will still have a little white sap at the stem, so pay attention to this point.
- Do not buy sour leaves that are too dark green as they are old, which will not taste good when cooked.
- Leaves with unusual yellow or black spots, or wilting leaves should also be avoided as these leaves have been stored for too long and are about to spoil.
How to choose delicious tomatoes
- You should choose tomatoes that have bright red skin, are plump because they are naturally ripe tomatoes.
- When touched, you can feel a certain softness of the tomato, and when held, it feels firm.
- Do not choose tomatoes that are dark, with hard skin because they are chemically treated or force-ripened.
- Avoid choosing tomatoes that feel too soft when touched, with wrinkled skin that is no longer smooth because they are old tomatoes, kept for a long time.
-800x450-4.jpg "How to cook sour and sweet fish hotpot with giang leaves, extremely simple and flavorful 2")
How to prepare Snakehead Fish Hotpot with Giang Leaves
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Prepare and marinate the fish
Clean the fish and rub it with salt several times to eliminate the fishy smell, then cut it into bite-sized pieces.
Put the fish into a bowl with 1 tablespoon of Thai hotpot sauce, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 1/2 teaspoon of molasses, 1 teaspoon of sugar, 1 teaspoon of satay, 1 tablespoon of fish sauce and marinate for 1 hour.
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Prepare the other ingredients
Peeled garlic should be minced. Next, take the sour bamboo shoots, rinse them, then drain on a plate.
Then, wash the tomatoes and cut them into wedges.
Wash the giang leaves thoroughly, then cut them into small pieces and crush them to release the sourness, which will make the dish taste better when cooked.
Cooking the hot pot
You boil a kettle of water, when the fish meat firms up, you add water to cook together for 10 minutes.
When the water boils, you add the pre-processed sour bamboo shoots to cook together for 5 minutes. Once the water is boiling vigorously, you add the giang leaves, stir well, and turn off the heat to finish.
Tip: You can season with additional seasoning powder, fish sauce, salt, or add Thai hot pot sauce to better suit your taste!
Final product
The fish hot pot with giang leaves is delicious, with firm fish that has a natural sweetness, the giang leaves are tangy, blending with the crispy bamboo shoots served with noodles and hot pot vegetables, plus a bowl of garlic chili sauce and green chili salt makes it perfect!
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The recipe for barramundi hotpot with giang leaves is really simple, isn’t it! This weekend, treat your family to this delicious hotpot! TasteVN wishes you success!
